2 large chicken breasts, cooked and shredded
1/2 onion, diced
1 green bell pepper (and red, yellow, orange if you want) diced
1 can of black beans, drained and rinsed
1 small can of green (or red) enchilada sauce
1/4 Cup of Sour Cream
Garlic and parsley seasoning, salt free, to taste
Chili Powder to taste
Shredded Cheese (any good melting cheese of preference)
Soft Taco or Gordita size Tortillas (flour, spinach, tomato, whole grain what ever your pleasure!)
In a large pan over medium-high heat, spray pan with cooking spray and saute the onions and peppers until soft. Add drained and rinsed Black beans. Reduce heat to Medium. Add Garlic/Parsley and Chili Powder seasoning and cook 3-5 minutes. Add Chicken and 1/4 - 1/3 cup of enchilada sauce. Reduce heat to Low-Medium and add sour cream. Mix Well. If this is too thick you can add water to desired consistency.
Remove From heat.
In smaller skillet over medium heat, spray with cooking oil. Sprinkle 2 Tbsp of shredded cheese on 1/2 tortilla. Spoon chicken filling over cheese (approx 1/4 cup). Fold tortilla over and place in skillet and heat until crispy and light brown flipping once. Approx 1-2 min on each side. Remove from skillet and let set.
Cut into wedges.
You can dip these in guacamole, sour cream, salsa or eat them as they are.
Variation: in a 3 inch deep round baking dish, spray lightly with cooking spray and layer corn tortillas, chicken mixture and shredded cheese and additional enchilada sauce until you've reached the top,.
Top off with enchilada sauce and shredded cheese and bake at 350 for 15-20 min or until cheese is melted and bubbly.
Enjoy!
