15
Chicken & Black Bean Enchiladas
There is little prep needed for this quick dish, making it
a great midweek meal.
Makes 8 servings
2
cups shredded roast chicken*
1
cup shredded cheese (preferably Monterey Jack), divided
1
can (14.5 to 15 ounces) black beans, drained and rinsed
1
can (4 ounces) chopped green chiles, drained
1
teaspoon fresh lime juice
Pinch kosher salt
Pinch freshly ground black pepper
Nonstick cooking spray
1
cup red enchilada sauce (store-bought or see www.
cuisinart.com for a recipe), divided
8
6-inch corn tortillas
1
green onion, thinly sliced
Lime wedges for serving
1.
In a large mixing bowl, toss the shredded chicken with
½
cup of the
cheese, beans, green chiles, lime juice, pinch of salt and pepper.
2. Assemble the enchiladas: To make the tortillas more pliable, wrap
them in a damp towel and microwave for about 15 seconds. Keep
them covered until using. Spray the baking pan with cooking spray.
Spread
½
cup of the enchilada sauce in the pan.
3. Place the first tortilla in the pan. Turn to coat with sauce, place a
heaping
¼
cup of the filling in the middle and fold over two sides to
close. Turn over so the seam side is down, and push the tortilla to one
side. Repeat with remaining tortillas, adding more sauce if needed or
desired. Once all are filled and fit tightly into the pan, top them with
the remaining sauce and shredded cheese.
4. Put pan into the lower position and set to 350°F on the Bake setting.
Bake for about 15 minutes, or until top of the enchiladas are nicely
melted and lightly browned.
5. Remove and top with the sliced green onion and serve with lime
wedges on the side.
*You can use a prepared rotisserie chicken, or you can roast one in the
Cuisinart
®
Toaster Oven Broiler. To make it yourself, use a 4- to 5-pound
whole chicken. First line the baking pan with aluminum foil. Then place
the chicken on the pan. Rub with 1 tablespoon of olive oil,
½
teaspoon
kosher salt and
¼
teaspoon freshly ground black pepper. Squeeze
½
lemon over the entire chicken and then stuff lemon into the cavity. Put
into the Toaster Oven Broiler in the lower position. Bake at
350°F on the
Bake setting for about 45 minutes (depending on the size of the chicken).
The breast should register around 160°F and the leg should be 170°F.
Allow to fully cool before breaking down and shredding the chicken.
Nutritional information per enchilada:
Calories 221 (27% from fat) • carb. 23g • pro. 18g • fat 7g
•
sat. fat 3g • chol. 42mg • sod. 501mg • calc. 177mg • fiber 4g
Baked Rigatoni with Chicken Sausage,
Broccoli & Peppers
A quick, comforting dinner with tons of rich flavors. Any type of cut pasta
will work, but we like the rigatoni for its larger, hollow shape.
Makes six to eight servings
5
ounces broccoli florets
6
ounces cooked Italian chicken sausage, cut into ½-inch
rounds
½
red bell pepper, sliced
½
medium onion, sliced
2
garlic cloves, finely chopped
1
teaspoon extra virgin olive oil
¼
teaspoon kosher salt, divided
