Black Bean Enchiladas

Ingredients

• 8 flour or wheat tortillas
• Cooking spray
• 1/4 cup chicken broth
• 1 (16 ounce) skinless, boneless chicken breast
• 1 medium onion, diced
• 1 red pepper, stemmed, seeded, and diced
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup corn kernels
• 1/4 cup packed chopped fresh cilantro
• 1 (4 ounce) can diced green chilies
• 2 1/4 cups grated low-fat sharp Cheddar cheese, divided
• 2/3 cup fat free sour cream
• 2/3 (10 ounce) can red enchilada sauce
• Tabasco to taste
• Salt and pepper, to taste

Directions

1. Heat oven to 350 degrees F. Spray an 8"X11"X2" baking dish with cooking spray.
2. Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.
3. In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
4. In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add Tabasco, salt and pepper to taste.
5. Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.

Chicken Tostadas

This is one of my favorite recipes. It is simple and delicious.

Chicken Tostadas

• Boiled Chicken breasts, shredded/chopped (1 large is definitely enough for 2-3 people)
• 3-4 large flour tortillas
  
• 1 can of whole kernel corn
• 1 cup chopped green onion
• 1 small can of diced chilies (with sauce)
• A splash of your favorite hot sauce
• 2 cups mild-medium salsa (feel free to go hotter if you like spice)

1. Baked tortilla at 350 degrees for 7-9 minutes until crispy
2. Meanwhile in a medium saucepan, combine chopped up chicken breast, corn, hand dull of chopped green onions, diced chilies, a splash of hot sauce and salsa
3. Cook for about 10 minutes on a light simmer.
4. Place chicken mixture on top of baked tortillas and a sprinkle of green onions.
5. For extra flavor sprinkle with finely chopped cilantro and shredded cheese.

This recipe has great color and great flavor! If you need some more ideas for things to throw into the mix, let me know!