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!
*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