Chicken Enchiladas

I'm allergic to onion, so that's always been a huge detriment for me when going out to Mexican restaurants. So I took a classic favorite, and turned it into a healthy and delicious dish I could eat. I hope my recipe will work for you as well!

You'll need:

10oz Chicken Breast
2 Cans Safeway Tomato Sauce
1 Ear of Corn
1/2 cup Black Beans
3 Cloves of Garlic
1 Jalapeno Pepper
1 Anaheim Pepper
1 tsp Extra Virgin Olive OIl
2 oz Cheddar
8 Corn Tortillas

Cut Chicken into chunks, and boil in 1 cup of Tomato Sauce and some of the Anaheim. Shred when done. Dice the Garlic, and Jalapeno, then brown in 1 tsp olive oil in a pan. Boil the corn, and cut it off the cobb. Mix the Shredded Chicken and Tomato sauce in with the corn, black beans (make sure to rinse the black beans first), Garlic and Jalapeno pepper.

That's the filling.

Preheat the oven to 350 degrees and very lightly grease a baking pan. Heat up 1 cup of tomato sauce, some water, and some diced up anaheim pepper to make the sauce that goes on top. Warm up the Corn Tortillas, put in the filling, roll them shut and place them in the pan. Pour the sauce over the tortillas, and sprinkle the cheese on top.

Bake for 15 mins.

All done, and delicious!

Make 8 Enchiladas, which are 160 calories a piece.