High-Fiber Chicken And Black Bean Enchiladas

These savory chicken and black bean enchiladas comes together in a snap and is a great way to increase your vegetable intake. Not only do these colorful rolls look gorgeous, but each bite also bursts with mouthwatering flavors like crunchy, sweet corn and refreshing tomatillo salsa.

Ingredients for servings

    High-Fiber Chicken and Black Bean Enchiladas

  • 1 teaspoon olive oil

  • 0.5 small yellow or white onion, finely chopped

  • 2 garlic cloves minced

  • 2 boneless, skinless chicken breasts cut into strips

  • 0.75 teaspoon ground cumin

  • 0.25 teaspoon salt

  • 1 cup low-sodium canned black beans rinsed and drained (certified gluten-free if necessary)

  • 0.5 cup fresh or frozen and thawed yellow corn

  • 0.25 cup chopped cilantro, divided plus 1 tablespoon (5 ml)

  • 0.75 cup prepared tomatillo salsa or salsa verde, divided certified gluten-free if necessary

  • 8 corn tortillas certified gluten-free if necessary

  • 0.5 cup shredded low-fat cheddar cheese


  • Preheat oven to 375°F. Heat oil in over medium in a large nonstick skillet. Add the onion, garlic, chicken, cumin and salt. Cook, stirring often, for 3–5 minutes or until chicken is cooked through. Stir in the black beans and corn; cook for 1 minute. Remove from heat, and stir in 1/4 cup cilantro and 3 tablespoons of the salsa.

  • Stack tortillas on a plate; cover with damp paper towel. Microwave on high for 15 to 30 seconds until hot and pliable.

  • Lightly coat a 13-by-9-inch baking dish with cooking spray. Spoon a heaping 1/3 cup of the chicken mixture in center of a tortilla. Roll up, and arrange in baking dish. Repeat with the remaining tortillas. Spoon the remaining salsa over the enchiladas.

  • Sprinkle evenly with cheese, then bake for 30 minutes, or until hot and bubbly. Before serving, garnish with remaining 1 tablespoon of cilantro.

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