Prep Time
10 Mins
Grill Time
20 Mins
Bake Time
30 Mins
Stand Time
10 Mins
Yield
Makes 4 servings

How to Make It

Step 1

Sprinkle chicken breasts with salt and pepper.

Step 2

Coat food rack with cooking spray; place on grill over medium-high heat (350° to 400°). Place chicken on rack, and grill 10 minutes on each side or until done.

Step 3

Shred chicken, and place in a large bowl. Stir in 1 can tomatoes with green chiles, half of black beans, and 1 cup of cheese.

Step 4

Spoon chicken mixture evenly down center of each tortilla; roll up tortillas, and place, seam sides down, in a 13- x 9-inch baking dish. Top with enchilada sauce and remaining tomatoes with green chiles, black beans, and cheese.

Step 5

Bake at 350° for 30 minutes. Remove from oven, and let stand 10 minutes. Top each serving with avocado slices and sour cream.

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