Black Bean Enchiladas

Ingredients
1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons chicken or vegetable broth
2 cans (15 ounces each) black beans, rinsed and drained, divided
1-1/2 cups picante sauce, divided (or salsa)
12 flour tortillas (6 inches)
2 medium tomatoes, chopped
1/2 cup shredded reduced fat cheddar cheese
1/2 cup shredded part skim mozzarella cheese
3 cups shredded lettuce
6tablespoons fat free sour cream

Directions:
In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through.
Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13 in x 9 in baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas.
Cover and bake at 350 degrees for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce one each place and top with two enchiladas. Garnish each serving with 1 tablespoon sour cream. Yield: 6 serving.

Nutrition Facts
One Serving: 2 enchiladas
Calories: 404
Fat: 9g
Fiber: 9g
Protein: 21g

Taste Of Home

Baked Chicken Chimichangas

Ingredients:
2-1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed
3/4 cup shredded reduced fat cheddar cheese
1 cup reduced sodium chicken broth
2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all purpose flour
1 cup fat free half and half
1 can (4 ounces) chopped green chilies

Directions:
In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.
Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up.
Place seam down in a 13 in x 9 in baking dish coated with cooking spray. Bake, uncovered, at 425 degrees for 15 minutes or until lightly browned.
Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and cream until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; cook until heated though. To serve, cut chimichangas in half; top with sauce. Yield: 6 servings.

Nutrition Facts
One serving: 1 chimichanga with 1/4 cup sauce
Calories: 414
Fat: 9g
Fiber: 8g
Protein: 29g

Taste Of Home