Have you been craving Mexican food lately? Me too! In looking at menus, online, of my favorite Mexican restaurants I debate whether I should go out and consume all those carbs and calories. Then it hit me, maybe I could make something similar at home, lightened up a bit. So I looked at ingredients in menu descriptions and that led me to this recipe. It has all my favorites; melted cheese, chicken and black beans and a little heat with vegetables and whole lot less calories!
This is easy to assemble and bakes in only a half hour for a great weeknight meal. I used a jar of good Salsa Verde and canned organic black beans, which made prep a whole lot easier. If you want to make your own salsa and cook the beans yourself, knock yourself out! I just didn’t have the time. I used a non-fat sour cream for the topping, but you can also use non-fat plain Greek yogurt. If you are not a fan of cilantro, chop up some parsley instead, either way it adds some flavor and color to the enchiladas. Enjoy!