Try this. Try it, try it, try it. I love healthy food that tastes good and this is it! I dug into the freezer for the second half of that batch of enchilada sauce I made a few weeks back and it transformed into a really easy weeknight dinner. (Mental note, next time make triple.) I chose some hearty whole wheat tortillas to use and they really held up to the wet cooking, I don’t generally like them very much but in this they were really yummy.
Oh, and disclaimer, I am not Mexican, I do not claim to make authentic food or aspire to authenticity – unless someone wants to come and teach me? Pretty please? With a Cherry On Top?
[print_this]Chicken, Spinach, and Black Bean Enchiladas
1 tablespoon olive oil
1 cup chicken tenders
salt and pepper
1 teaspoon cumin
½ small onion, diced
1 yellow or red bell pepper, diced
1 pound spinach, well washed
1 cup of black beans, drained and rinsed
1 cup grated monterey jack cheese
2 green onions, thinly sliced
1 recipe Enchilada Sauce
Toss the chicken in the cumin, salt, and pepper. Heat a skillet to medium and add the olive oil. Stir fry the chicken for a few minutes, then add the onion and pepper. Continue cooking until chicken is nearly cooked. Add a few tablespoons of water and give the bottom of the pan a good scrape to deglaze. Reduce the heat to medium low and add the spinach and stir occasionally until wilted. Then add the black beans and combine with the other ingredients. Remove from the heat and toss with the green onions.
Add a few spoonfuls of the enchilada sauce into a baking dish. Assemble the enchiladas by combining a bit of cheese in each enchilada with a bit saved for baking on top. Place them side by side in the dish and cover the remaining sauce and then cheese. Bake for 15 minutes and let rest for 5 minutes before serving. Serve with sour cream, salsa, and green onions.[/print_this]