Tuesday, July 24, 2012

Mexican Chicken

1 bag pre-cooked southwestern chicken strips (a little over 1 pound)
1 can low sodium black beans rinsed
1 cup red enchalada sauce
2 cups shredded mild cheese (can sub any cheese)
3 green onions chopped for garnish (can omit)

Cook chicken in a pan until hot, add rinsed black beans to chicken, stir together and heat. (I used my spatula to chop the chicken after it was cooked)

 Add enchalada sauce to chicken and beans, mix until hot. Spray a 8x11 pan with pam. Add chicken mixture to the 8x11.
Add cheese to the top and bake at 350 for 10-20 minutes.

Serves 6 and is great eaten alone or with tortillas. South Beach all phases (phase one without tortillas).

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1 comment:

  1. Made this for dinner last night (using boneless skinless chicken breast & my own mix of spices rather than pre-cooked seasoned chicken as suggested) - it was fast, easy, & tasty. However, I don't really think it would serve 6 if serving as a main dish. I served it on a bed of fat free refried beans & topped with salsa, guacamole, black olives, & a little light sour cream. It was perfect for my Mexican food craving! Thanks for sharing your recipe!