This week we had our first real snow fall of the winter! I love the snow. It’s so beautiful! I’m not a big fan of the cold, but if it snows, I don’t think it’s that bad. 🙂

My school is too pretty when it snows! 

It also got me in the holiday cheer and I blasted Christmas music throughout my apartment… it’s never too early! 🙂

I was having a craving for Mexican food (my all time favorite), but wasn’t craving all the fried grease that comes along with it! So, I decided to make a healthy spin off enchiladas. Yum!

You need:

*8 low-carb tortillas *1 can enchilada sauce *1 pound lean ground chicken breast *1 can of black beans (rinsed and drained) *1 can Rotel* 1 package low-sodium taco seasoning*

Preheat oven to 350 degrees!

Cook your ground chicken in a large skillet with the seasoning. Once cooked, mix in black beans and Rotel.

Add a large spoonful of the mixture into a warmed tortilla. (Evenly divided 8 ways!)

Wrap up and place in a greased pan.

Pour the can of enchilada sauce over rolled up enchiladas.

Dj was very excited about these, haha. 🙂

Place in oven at 350 degrees for 25 minutes.

I served the enchiladas with some corn and steamed broccoli.

If you like sour cream, add a tablespoon of Non-fat Greek Yogurt instead! It tastes the same. 🙂

Per Enchilada: 182 Calories 

With ½ cup corn & ½ cup broccoli: 264 Calories