Ingredients
8
8 servings
- •4 skinless, boneless chicken breast halves
- •1 onion, chopped
- •1 cup light sour cream
- •1 cup shredded reduced-fat Cheddar cheese
- •1 tablespoon dried parsley
- •0.5 teaspoon dried oregano
- •0.5 teaspoon ground black pepper
- •0.5 teaspoon salt
- •1 (15 ounce) can tomato sauce
- •0.5 cup water
- •1 tablespoon chili powder
- •0.33333334326744 cup chopped green bell pepper
- •0.33333334326744 cup chopped red bell pepper
- •1 clove garlic, minced
- •1 (15 ounce) can black beans, rinsed and drained
- •8 (10 inch) whole wheat flour tortillas
- •1 (12 ounce) jar taco sauce
- •0.75 cup shredded reduced-fat Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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 of breasts 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 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.
- Roll even amounts of chicken mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
- Bake uncovered in the preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.
Nutritional Facts
Per 8 servings
- Calories: 384
- Carbohydrate: 60g
- Fat: 8g
- Fiber: 9g
- Protein: 30g
- Sugar: 5g
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