Marinated Chicken Enchiladas With Black Beans

(American Diabetes Association)

1 lb. boneless, skinless chicken breast, cut into cubes 1 teaspoon olive oil
Juice of 1 lime
1 teaspoon chili powder
2 scallions, minced
salt & pepper to taste
1 teaspoon olive oil
1 (15 oz.) can black beans, drained and rinsed
6 (6 inch) whole-wheat tortillas
2/3 cup reduced-fat shredded Mexican cheese blend or Monterey Jack cheese, divided
1 ½ cups canned enchilada sauce

In a medium bowl, combine the chicken with the olive oil, lime juice, chili powder, scallions, salt and pepper. Cover and marinate in the refrigerator for at least 1 hour or up to 24 hours. Preheat the oven to 375 degrees F. Remove the chicken from the marinade and discard any excess. Heat 1 t. olive oil in a nonstick skillet over medium heat. Add the chicken and sauté for 7-8 minutes or until chicken is cooked through. Remove the chicken to a bowl and add the black beans. Divide the chicken and the bean filling among six tortillas. Top each with 1 Tablespoon of the cheese. Roll up each tortilla and place seam side down in a baking dish coated with cooking spray. Pour the sauce over the enchiladas and bake, covered, for about 20 minutes. Add the remaining cheese and bake, uncovered, for 5 minutes until cheese melts.
Serves 6: Nutritional Info Per Serving:
Calories 305
Calories from Fat 80
Total Fat 9g
Saturated Fat 2.4g
Trans Fat 0g
Cholesterol 55mg
Sodium 585mg (without added salt)
Total Carbohydrate 30g
Dietary Fiber 6g
Sugars 4g
Protein 26g
Diabetic exchanges:
Starch 1.5; Vegetable 1; Lean Meat 3; Fat 0.5.