Green Chile Chicken Enchiladas

My friend Heika made these and says they are the amazing, so I’m going to post the recipe here for y’all to try.

Heika’s Chicken Green Chile Enchiladas

• 5 oz boneless chicken breast
• 8 oz canned black beans
• 2 cup Kraft 2% Milk Reduced Fat Natural Shredded Cheese Cheddar and Monterey Jack
• 5 small fat-free flour tortilla(s)
• 1/4 cup cilantro
• 1/3 cup onion(s)
• 1 serving tomatillo salsa (half a jar or so; this has been factored into the “1 serving” thing.  Also, don’t skimp on the quality, here.  Use the best one you can find.)

Instructions

-- Boil then shred chicken breasts.
-- Mix with beans, a handful or so of cheese, cilantro, onions, and a few tablespoons of the tomatillo salsa.
-- Fill tortillas and roll like fatties.
-- Spread a little more salsa on the bottom of a casserole or whatever the hell you be baking in.
-- Top with the rest of the salsa, then the rest of the cheese.
-- Bake at 350 F for 20 minutes, or until cheese gets all melty and delicious.
-- EAT!

WW POINTS: 5 points
Servings: 5