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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | onion,raw chopped | 4 | breasts, bone removed | chicken | 1 | cup | sour cream - light | 1 | tablespoon | dried parsely | 1/2 | teaspoon | oregano, dried | 1/2 | teaspoon | black pepper | 1 | can, 15 oz (303 x 406) | tomato sauce, use 15 oz can | 1 | tablespoon | chili powder | 1 | clove | garlic minced | 1 | cup | canned black beans, rinsed and drained (1 15oz can) | 8 | tortillas (approx 10 | Tortillas, whole-wheat | 3/4 | cup, shredded | shredded cheddar cheese | 1/2 | cup (8 fl oz) | water |
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Steps
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Sequence
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Step
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| | 1 | 1) Preheat oven to 350 degrees F (175 degrees C).
2) Cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
3) Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
4) Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving. |
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