Inside-Out Chicken Enchiladas - Hungry Girl

Inside-Out Chicken Enchiladas

1/4th of recipe (1 enchilada): 250 calories, 7g total fat (2.5g sat fat), 519mg sodium, 7g carbs, 2g fiber, 0.5g sugars, 37.5g protein

Prep: 15 minutes
Cook: 25 minutes

Ingredients:
1/2 cup refried beans
1/4 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/2 cup shredded reduced-fat Mexican-blend cheese
Four 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/4-inch thickness
1/8 tsp. black pepper
1/4 cup red enchilada sauce
1/4 cup chopped scallions
Optional toppings: light sour cream, sliced black olives, fresh cilantro

Directions:
Preheat oven to 400 degrees. Spray an 8" X 8" baking pan with nonstick spray.

Place beans in a medium bowl. Add chili powder, 1/4 tsp. cumin, and 1/8 tsp. salt. Mix well. Stir in 1/4 cup cheese.

Season chicken with pepper, remaining 1/4 tsp. cumin, and remaining 1/8 tsp. salt. Evenly distribute bean mixture between the centers of the cutlets.

Carefully roll up each chicken cutlet over the mixture. Secure with toothpicks. Place cutlets in the baking pan. Pour sauce over chicken, and top with remaining 1/4 cup cheese.

Cover pan with foil.

Bake for 25 minutes, or until chicken is cooked through and cheese has melted.

Top with scallions.

MAKES 4 SERVINGS

Looks delicious   I think  I'll try it with boneless, skinless chicken thighs, my favorite. Thanks

The boneless, skinless thighs will work but you will need to tamp them down alot so you will have enough chicken to roll the filling up into.

FYI, I made this recipe using the chicken breasts...SO delicious and moist!

The boneless, skinless thighs will work but you will need to tamp them down alot so you will have enough chicken to roll the filling up into.

FYI, I made this recipe using the chicken breasts...SO delicious and moist!