Simple Weeknight Enchiladas

Easy Weeknight Enchilada

Alright y’all, yo girl has a new obsession… any guesses? RIGHT! Enchiladas.
Ever since I returned home from Mexico last week, I’ve been craving the flavors of the promised land… mainly endless guacamole and enchiladas.

One of my New Year’s resolutions is to meal prep a big batch dinner each week on Sundays.

Dinner is undisputedly the hardest meal of the day in my opinion. After a long day of work the last thing I want to do is spend time and effort making myself a healthy dinner. 

In fact, usually my dinners are made on the fly and consist of greens with whatever kind of protein or grain I have in my fridge… aka usually a repeat of what I eat for lunch. 

While this is all fine and dandy, nothing about this dinner gets me super excited. Sure it’s healthy, but often times it leaves me craving more; and I’m not talking about salad…

I’m talkin’ chocolate, pretzels, cookies and all that is holy. 

However, what I’ve come to realize about myself is that when I eat a dinner that is healthy, delicious and substantial, I don’t crave late night sugar or carbs.

As a matter of fact, I don’t crave anything until breakfast the next morning.

If you’re a chronic late night muncher, I HIGHLY suggest you try cooking yourself something more filling for dinner… like these Simple Weeknight Enchiladas. 

Make em’ now, thank me later. 

Easy Weeknight Enchilada

Simple Weeknight Enchiladas 

Makes 4 large enchiladas
Time: 45 minutes 

Note: You can make these enchiladas vegetarian by omitting the chicken. If desired, feel free to add chopped veggies (peppers, onions, etc.) to the black bean and salsa mix before stuffing the enchiladas. 

16 oz. (2 cups) southwestern salsa
1/2 lb organic chicken breast
1 can black beans, drained
1/2 cup cilantro, chopped
4 burrito-sized flour tortillas
1 cup shredded cheddar cheese 

1. Place 1/2 cup salsa in a frying pan and heat on medium high heat until simmering.

2. Take 1/2 pound chicken and place over the salsa. Reduce the heat to low and cover for 20 minutes or until chicken is completely cooked through.

3. While chicken cooks, place the drained beans, cilantro and 1/2 cup salsa in a bowl. Mix to combine.

4. Preheat the oven and lightly spray a 9 x 13 pan with oil. Set aside. 

5. Once the chicken has cooked, remove the chicken from the pan and place the meat on a cutting board. Use two forks to pull the chicken and add the pulled chicken into the bowl with the beans, cilantro and salsa. Mix well.

6. Take each flour tortilla and fill with the chicken black bean mix in the center of the tortilla. Fold the edges in and place the enchilada seam-side down in the pan. Repeat until all four enchiladas are in the pan.

7. Drizzle the rest of the salsa over the enchiladas and cover with 1 cup of shredded cheese. Leave the pan uncovered and bake for 15 minutes. Enjoy! 

Nutritional Information (per 1 enchilada)
445 calories, 12g fat, 54g carbs, 15g fiber, 12g sugar, 28g protein