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Chicken & Veggie Enchiladas with Spiced Black Beans

Prep time: ~20 min | Cook time: ~35 min

How many people are you feeding?

**This will update grocery list and recipe quantities**

Ingredients

  • 1 lb chicken breast
  • 2 tablespoon olive oil
  • 1 whole yellow onion
  • 1 whole red bell pepper
  • 2 whole zucchini
  • 3 clove garlic
  • 2 cups spinach
  • 8 tortilla whole wheat tortilla
  • 2 cup red enchilada sauce
  • 1 cup monterey jack or cheddar cheese
  • 1/4 cup fresh cilantro
  • 2 15 oz can black bean (Side: Spiced Black Beans)
  • 1 teaspoon ground cumin (Side: Spiced Black Beans)
  • 1 teaspoon chili powder (Side: Spiced Black Beans)
  • 1 whole lime (Side: Spiced Black Beans)

Tips & Substitutions

  • Substitute: shredded turkey breast instead of chicken
  • Substitute: peeled and deveined shrimp instead of chicken
  • Warm the tortillas in the microwave for about 20 seconds before rolling to prevent cracking.
  • If you want extra vegetables, add diced mushrooms or corn to the filling mixture.

Instructions

  1. Preheat the oven to 375°F. Pat 1 lb chicken breast dry and season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium heat and cook the chicken for 6–7 minutes per side until fully cooked. Transfer to a cutting board and shred with two forks.
  2. Prep: Dice 1 whole yellow onion, 1 whole red bell pepper, and 2 whole zucchini. Mince 3 garlic cloves.
  3. In the same skillet over medium heat, sauté the diced onion, bell pepper, and zucchini for about 6–7 minutes until softened.
  4. Add the minced garlic and 2 cups spinach. Cook for 1–2 minutes until the spinach wilts.
  5. In a large bowl combine the shredded chicken, sautéed vegetables, and 1/2 cup of the red enchilada sauce. Mix well.
  6. Spread about 1/4 cup enchilada sauce across the bottom of a baking dish. Divide the filling among 8 whole wheat tortillas, roll tightly, and place seam-side down in the dish.
  7. Pour the remaining enchilada sauce (about 1 1/2 cups) over the tortillas and sprinkle with 1 cup monterey jack or cheddar cheese.
  8. Cover with foil and bake for 20 minutes. Remove foil and bake another 5 minutes until the cheese melts and lightly browns.
  9. Side: Spiced Black Beans – Add 2 (15 oz) cans black bean (drained and rinsed) to a small pot with 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/4 cup water. Simmer over low heat for about 10 minutes until hot. Squeeze in the juice of 1 whole lime and add salt and pepper to taste.
  10. Top the enchiladas with 1/4 cup chopped fresh cilantro and serve with the spiced black beans.