It’s 5 o’clock on a Friday night. Weird time to blog, but I wanted to get this recipe out there so you can enjoy it over the weekend. I just finished my power cleaning session, Becca is coming over for a long neighborhood walk, and then we are going to have wine on my front porch. It’s 78 degrees right now, and I’m so excited to spend some time outside. I’m staying close to the house this weekend because Leo just had his surgery yesterday, and I want him to be as comfortable as possible. The little man is doing great! I plan on finishing up some home projects and working on my Charlotte post more.
As I mentioned in my last recap blog post, I made tasty chicken and black bean enchiladas on Saturday night. These are much lighter than the last chicken enchiladas I made, and I think they are fantastic!
I could eat these enchiladas for every single meal. They are 100% gluten free and can easily be made vegetarian if you substitute the chicken.
Ingredients: *1 large green bell pepper, *1 red bell pepper, *1/2 cup fiesta corn, *1/2 cup black beans, *1 4.5 ounce can green chilles (do not drain), *1 1/2 lbs skinless & boneless chicken breast, *1/4 medium yellow onion, *3 ounces light cream cheese, *1 cup Mexican blend shredded cheese, *1 10 oucne can red enchilada sauce. Extras: *garlic powder, *sea salt, *black pepper, *onion powder, *olive oil.
I used gluten free fiesta tortillas and lettuce wraps.
Saute bell peppers and onions in olive oil.
Rinse the chicken breast, dice it, and add it to the pan with the peppers and onions.
Once the chicken is halfway cooked, add the corn, can of chilies and black beans.
When the chicken is fully cooked, add the cream cheese and continue to stir.
Lightly sprinkle garlic powder, onion powder, sea salt, and black pepper over the top. Give it a taste test and add any extra seasoning it needs.
I wanted one of my enchiladas in a lettuce wrap and the rest in the Rudis gluten free fiesta tortillas. The tortillas worked perfectly for the enchiladas. Gluten free tortillas are a hit or miss.
I filled five of the tortillas with a cup of the chicken enchilada filling.
I preheated the oven to 400 degrees and greased the bottom of the baking dish before adding the filled tortillas.
I poured half of the enchilada sauce over the tortillas.
Next, I added the cheese on top and the rest of the can of enchiladas sauce.
I left some of the enchiladas filling on the side for my lettuce wrap! I also added about two tablespoons of the enchilada sauce in with the filling.
I love lettuce wrapped tacos and burgers, and thought the chicken enchilada lettuce wraps would be a fun experiment.
VERDICT: DELICIOUS!!!!!!! I ate that thing so fast.
I cooked the enchiladas for 30 minutes. If the cheese is crisp on the edges, it’s most likely done cooking.
This recipe makes six enchiladas! (I made one less enchilada because of the lettuce wrap, but the nutrition includes the 6th enchilada)
Nutrition Per Enchilada:
365 Calories, 27g Carbs (19g net carbs), 10g Fat, 42g Protein, 8g Fiber, 2g Sugar
This would be the perfect dinner served with veggies! High in protein & lower in carbs:)
I hope you enjoy this recipe! 🙂 It’s now one of my favorites. These enchiladas would be a great dish to bring to work, especially if you have gluten free coworkers.
Questions for you!
- What are you up to this weekend?
- Are you cooking anything special this weekend?