BEST Chicken Enchiladas

According to my husband and I'll admit they were pretty darn good.

Ingredients:

* 1 pound skinless chicken breasts
* 2 teaspoons olive oil
* 1 medium onion, halved and sliced
* 1 green pepper, sliced
* 1 can black beans, drained and rinsed
* 1 teaspoon ground cumin
* 1 teaspoon garlic powder
* 1/2 teaspoon hot sauce
* 12 corn tortillas
* 1/2 cup low-fat Monterrey jack cheese, shredded


Sauce

* 2 cups chopped tomatoes
* 1 medium onion, chopped
* 1 green bell pepper, chopped
* 1 red Serrano chili pepper (seeds removed), finely diced
* 1/4 cup fresh cilantro
* 2 tablespoons lime juice
* Dash salt and pepper, to taste


Instructions:

1. Boil the chicken breast until cooked through. Remove from water, cool, and shred with two forks.

2. Heat the oil in a medium skillet. Add onions and peppers and sauté until onions are translucent.

3. In a medium bowl mix together the shredded chicken, sautéed vegetables, and black beans. Season with cumin, garlic powder, and hot sauce. This is the filling for the enchiladas.

4. To make the sauce, combine all the ingredients in a food processor and blend until finely diced.

5. Coat the bottom of a 9- by-13 inch casserole dish with about 1/2 cup of the sauce. Microwave the corn tortillas for about 30 seconds to soften them. Fill each with about 1/2 cup of chicken filling, wrap and place seam side down in the casserole dish.

6. Once all tortillas are filled, top the dish with the remaining sauce and sprinkle with cheese. Bake for 15-20 minutes in a 350 degree F oven until the cheese melts.

7. Garnish with additional cilantro, chopped scallions, and nonfat Greek yogurt.

Serves: 6

Nutrition Content (per serving): 360 calories, 13 g fat, 3 g saturated fat, 48 g carbohydrates, 11 g fiber, 16 g protein, 130 mg sodium, 160 mg calcium