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High-Fiber Chicken and Black Bean Enchiladas
Ingredients
  • 1 teaspoon (5ml) olive oil
  • ½ small (35g) yellow or white onion, finely chopped
  • 2 garlic cloves, minced
  • 2 (4-ounce or 115g) boneless, skinless chicken breasts, cut into strips
  • ¾ teaspoon (3.75ml) ground cumin
  • ¼ teaspoon (1.25ml) salt
  • 1 cup (240ml) low-sodium canned black beans, rinsed and drained (certified gluten-free if necessary)
  • ½ cup (120ml) fresh or frozen and thawed yellow corn
  • ¼ cup (60ml) plus 1 tablespoon (5 ml) chopped cilantro, divided
  • ¾ cup (180ml) prepared tomatillo salsa or salsa verde, divided (certified gluten-free if necessary
  • 8 (6-inch or 25g each) corn tortillas (certified gluten-free if necessary)
  • ½ cup (120ml) shredded low-fat cheddar cheese
Steps
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