Easy Weeknight Enchiladas

Earlier this week I fixed chicken enchiladas for supper. I took a photo of the enchiladas with Instagram (below) and then posted it on facebook. Since posting the photo, I've had several folks ask me for the recipe. 

I'm happy to share and think you'll be pleased with how easy (and economical) this dish is to prepare. (Certainly worthy of the easy weeknight meal category.) Here's what you'll need:

• 2 frozen chicken breasts (I use Foster Farms brand from Costco)
• Organic chicken stock (I buy mine in bulk from Costco)
• 1 packet of taco seasoning mix
• 4 heaping spoons of pico de gallo
• 1 can of drained and rinsed organic black beans
• 1 package of frozen fire grilled peppers and onions (I buy this from Trader Joes - awesome deal at $2.99)
• 1 package of flour tortillas (I buy the kind that isn't made with lard)
• 1 can of medium enchilada sauce
•  1 large handful of grated medium white cheddar cheese (I like Tillamook best)

Preparation is easy (especially if you're organized). The night before I fix this meal, I take out my crock pot, place two chicken breasts in it, pour in just enough stock to cover the breasts and empty the packet of seasoning. I give it a quick stir and then pop the insert (with the lid on) into the fridge to sit overnight.

In the morning before I leave for work, I take the crock pot insert out of the fridge and turn my crock pot on low. Once I return home from work, I pull out each breast and shred both of them using two forks and set it aside. 

 In a deep skillet I pour in the pepper and onion mixture. After it's cooked, I pour in my black beans and chicken and let it cook all together for a couple of minutes. Next, I take out a 9 x 13 inch dish and coat it with non stick spray. 

Then, I assemble my enchiladas by placing a few spoonfuls of the chicken mixture into each tortilla and rolling them up. (I was able to fit 7 enchiladas in my dish). After all your enchiladas are rolled up and in the dish, coat evenly with the sauce and sprinkle cheese on top. I suggest popping these into the oven at 350 for 10-15 minutes so that they heat through and the cheese melts.

Easy. Right? I sat down and calculated the calories. If my math is correct, based on the ingredients I used, each enchilada was only 218 calories. Not bad! I'm sure they'd be even more delicious topped with fat free sour cream, jalapenos and/or black olives too. If you end up giving these a try, let me know what you think!