Chicken and Black Bean Enchiladas

I hope you had a great Labor Day Weekend with the fam and ate all of the foods. To help you get back on track and working towards your health and fitness goals, I've created a recipe for a healthier chicken and back bean enchilada.

These are sure to make you and your belly smile. They're loaded with protein, fiber and whole grains! Yes please!

Ingredients:

2-3 Tbsp Olive Oil

1 Yellow Onion, finely chopped

2 Cloves Garlic, minced

4 Chicken Breasts, cooked and cubed

1 Can Black Beans, rinsed and drained

1/2 Can Sweet Corn

1 tsp Chili Powder

1/2 tsp Ground Cumin

1 tsp Dried Oregano Flakes

Salt and Pepper, to taste

2 Tbsp Tomato Paste

1/2 Cup Chicken Broth, low-sodium

10-12 (6 inch) Whole Wheat Tortillas

1 Cup Mexican Blend Cheese

1 Can Red Enchilada Sauce

1 Lime, cut into wedges, for serving

Reduced-fat Sour Cream, for serving

Directions:

1. Preheat oven to 375 F

2. Heat EVOO in a large skillet. Add onions and saute until semi-soft and fragrant.

3. Add garlic and saute for 1 minute.

4. Add the cooked chicken, black beans and sweet corn. Season with chili powder, cumin, oregano, salt and pepper. Continue to cook until chicken, beans and corn are well coated with spices.

5. Add tomato paste, and stir until evenly incorporated.

6. Pour in chicken broth and bring to a boil. Continue cooking for about 1-2 minutes before removing from heat. Mixture should be thick enough to spread without running.

7. Grease a 9x13 inch baking dish. Spread a thin layer of enchilada sauce on the bottom of the dish.

8. Assemble the enchiladas by spooning a golfball-sized amount of filling mixture into the center of a tortilla. Using the back of the spoon, spread slightly down the center of the tortilla.

9. Sprinkle a small amount of cheese on top of the mixture.

10. Roll the tortilla and place into the baking dish with the seam-side of the roll facing down.

11. Continue steps 8 through 10 until the mixture is gone and the baking dish is full.

12. Pour the remaining sauce over the enchiladas, and generously top with cheese.

13. Bake in preheated oven for 20-25 minutes.

14. Remove from oven and let stand for 10-15 minutes.

15. Serve warm, garnished with sour cream and a lime wedge.