Kooking with Ken

Chicken and Black Bean Enchiladas

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***notes***

Nonstick cooking spray
1/2 15 oz. can (approximately 1/2 cup) black beans, rinsed and drained
2 teaspoons chili powder2 teaspoons
1 teaspoons ground cumin
1 pickled jalapeño, minced, optional
1 cup prepared salsa
4 8-inch four tortillas
1 cup cooked shredded chicken breast
2 oz shredded Mexican cheese blend or reduced fat Monterey Jack cheese
1/2 cup chopped scallions

  1. Preheat oven to 400 degrees.
  2. Coat shallow baking pan with cooking spray and set aside.
  3. In large bowl, combine beans, chili powder, cumin, jalapeño and 1/2 cup of salsa.
  4. Mash with fork until blended.
  5. Spoon mixture onto center of each tortilla.
  6. Place chicken over bean mixture.
  7. Roll tip tortillas, fold in ends and place side by side in bottom of prepared pan.
  8. Top with salsa, cheese and scallions.
  9. Cover with foil and bake 20 minutes.
  10. Uncover and bake 10 more minutes, until cheese is golden.

makes 4 servings. Per serving: 361 calories, 8 g total fat (3 9 saturated fat), 44 g carbohydrates, 26 g protein, 8 g dietary fiber, 741 mg sodium.

This page last updated: Sunday, 23-Feb-2014 19:19:54 EST
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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...



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