Chicken Enchiladas, Black Beans, Chips, Guacamole, Lemon Sparkling Water

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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 741kcal

Ingredients

Black Beans

  • 1 tsp Extra-virgin olive oil
  • 2 cloves Garlic minced
  • 2 TBSP Red onion minced
  • ½ tsp Ground cumin
  • 1 cup Black beans with liquid from the can
  • 1 TBSP Fresh cilantro chopped
  • ¼ cup Water

Enchiladas

  • 1 tsp Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless diced
  • ½ tsp Garlic powder
  • ½ tsp Ground cumin
  • 1 pinch Dried oregano
  • ½ tsp Chili powder
  • ½ tsp Paprika
  • 2 cups Chicken broth
  • 3 TBSP Tomato paste
  • 4 Soft taco shells
  • 1/4 cup Mexican cheese blend (or more if needed)
  • Jalapeño peppers sliced (optional)

Chips & Guacamole

  • 1 Avocado ripe
  • 1 tsp Fresh cilantro chopped
  • ½ tsp Garlic powder
  • ¼ tsp Lime juice
  • ¼ tsp Ground cumin
  • 1 oz Tortilla chips

Lemon Sparkling Water

  • 24 oz Sparkling water
  • 1 Lemon sliced
US Customary - Metric

Instructions

  • Prepare all ingredients as listed above.
  • Heat olive oil in a saucepan over medium heat. Add the garlic and red onion and sauté until the onion begins to soften.
  • Stir in the ground cumin, then add the black beans with their liquid and the water. Season with salt and pepper and simmer for about 15–20 minutes to develop flavor. Remove from heat and stir in the chopped cilantro.
  • Heat olive oil in a skillet over medium heat. Add the diced chicken and season with garlic powder, cumin, oregano, chili powder, and paprika. Cook until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
  • Whisk in the chicken broth and tomato paste. Season lightly with salt and simmer on low heat for 10–15 minutes until the sauce thickens and flavors combine.
  • Mash the avocado in a bowl with a fork. Add cilantro, garlic powder, lime juice, and cumin, then mix until combined. Season with salt and black pepper to taste. Serve with tortilla chips.
  • Preheat the oven broiler on low.
  • Using a slotted spoon, place the chicken into each tortilla. Roll tightly and place seam-side down in a baking dish.
  • Spoon the remaining sauce over the tortillas and sprinkle with cheese and sliced jalapeños if using.
  • Broil just until the cheese is melted and bubbly.
  • Combine sparkling water and lemon slices.
  • Serve the chicken enchiladas with black beans, chips and guacamole, and lemon sparkling water.

Nutrition

Calories: 741kcal | Carbohydrates: 69g | Protein: 44g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 1497mg | Potassium: 1763mg | Fiber: 20g | Sugar: 7g | Vitamin A: 1094IU | Vitamin C: 47mg | Calcium: 247mg | Iron: 6mg

Chicken Enchiladas, Black Beans, Chips, Guacamole, Lemon Sparkling Water

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 35 minutes
Servings 2
Calories 741 kcal

Ingredients
 
 

Black Beans

  • 1 tsp Extra-virgin olive oil
  • 2 cloves Garlic minced
  • 2 TBSP Red onion minced
  • ½ tsp Ground cumin
  • 1 cup Black beans with liquid from the can
  • 1 TBSP Fresh cilantro chopped
  • ¼ cup Water

Enchiladas

  • 1 tsp Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless diced
  • ½ tsp Garlic powder
  • ½ tsp Ground cumin
  • 1 pinch Dried oregano
  • ½ tsp Chili powder
  • ½ tsp Paprika
  • 2 cups Chicken broth
  • 3 TBSP Tomato paste
  • 4 Soft taco shells
  • 1/4 cup Mexican cheese blend (or more if needed)
  • Jalapeño peppers sliced (optional)

Chips & Guacamole

  • 1 Avocado ripe
  • 1 tsp Fresh cilantro chopped
  • ½ tsp Garlic powder
  • ¼ tsp Lime juice
  • ¼ tsp Ground cumin
  • 1 oz Tortilla chips

Lemon Sparkling Water

  • 24 oz Sparkling water
  • 1 Lemon sliced

Instructions
 

  • Prepare all ingredients as listed above.
  • Heat olive oil in a saucepan over medium heat. Add the garlic and red onion and sauté until the onion begins to soften.
  • Stir in the ground cumin, then add the black beans with their liquid and the water. Season with salt and pepper and simmer for about 15–20 minutes to develop flavor. Remove from heat and stir in the chopped cilantro.
  • Heat olive oil in a skillet over medium heat. Add the diced chicken and season with garlic powder, cumin, oregano, chili powder, and paprika. Cook until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
  • Whisk in the chicken broth and tomato paste. Season lightly with salt and simmer on low heat for 10–15 minutes until the sauce thickens and flavors combine.
  • Mash the avocado in a bowl with a fork. Add cilantro, garlic powder, lime juice, and cumin, then mix until combined. Season with salt and black pepper to taste. Serve with tortilla chips.
  • Preheat the oven broiler on low.
  • Using a slotted spoon, place the chicken into each tortilla. Roll tightly and place seam-side down in a baking dish.
  • Spoon the remaining sauce over the tortillas and sprinkle with cheese and sliced jalapeños if using.
  • Broil just until the cheese is melted and bubbly.
  • Combine sparkling water and lemon slices.
  • Serve the chicken enchiladas with black beans, chips and guacamole, and lemon sparkling water.

Nutrition

Calories: 741kcalCarbohydrates: 69gProtein: 44gFat: 36gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 91mgSodium: 1497mgPotassium: 1763mgFiber: 20gSugar: 7gVitamin A: 1094IUVitamin C: 47mgCalcium: 247mgIron: 6mg
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