Chicken and Black Bean Enchiladas

  • Yield: 6 servings


1 1/4pounds skinless, boneless chicken breasts
2slices center-cut bacon or turkey bacon
1/2teaspoon minced garlic
1 1/2cups salsa, divided
1 (15-ounce) can black beans, undrained
1 red of green bell pepper, seeded and chopped, optional
1teaspoon ground cumin
Salt and pepper
1bunch green onions, chopped
12 (6-8-inch) flour tortillas
6ounces reduced-fat Monterey Jack cheese, shredded


  1. Preheat oven 350F.
  2. Slice chicken into cubes and set aside.
  3. Cook bacon in a skillet until crispy. Remove back and pat any excess grease with paper towel. Dispose of excess grease in skillet.
  4. Coat the same skillet with nonstick cooking spray and sauté chicken and garlic until chicken is almost done, 5 to 7 minutes.
  5. Stir in 1/2 cup salsa, the beans, bell pepper, cumin, salt and pepper. Simmer ingredients 5 minutes, or until thickened, making sure to stir. Chicken should be cooked through completely. Stir in green onions and bacon.
  6. Spoon mixture into 12 tortillas. Garnish with 1 tablespoon shredded cheese. Roll up tortillas and place seam-side down in a baking dish coated with nonstick spray.
  7. Garnish enchiladas with remaining salsa and cheese.
  8. Bake until heated through and cheese is bubbly, usually around 15 minutes.

Recipe reprinted with permission from Eating Well Through Cancer (Holly Clegg, 2016). For more from Holly, follow along at her website, Trim & Terrific


Nutritional Info *per serving

  • Calories 455
  • Fat 8g
  • Saturated Fat 4g
  • Cholesterol 73mg
  • Sodium 1326mg
  • Carbohydrate 50g
  • Fiber 6g
  • Protein 40g