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Chicken Asparagus and Black Bean Enchiladas

<p>All of the usual enchilada flavors and ingredients plus a special star among spring crops: asparagus. And for those who are in the Get Real challenge, here's a chance to try your hand at some homemade tortillas.</p>
6 Servings Recipe By

Ingredients

  • 12 individual Asparagus
  • 5 1/4 individual Bacon
  • 1 1/4 cups slice Chicken, Boneless Breasts
  • 2 teaspoons mince Garlic, Cloves
  • 1/4 cups Salsa #1
  • 15 ounces Black Beans, Canned
  • 1 cup dice Bell Pepper, Green
  • 1/2 teaspoons Cumin
  • 1/4 teaspoons Chili Powder
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1/4 cups dice Green Onion (Scallion)
  • 6 individual Flour Tortillas, Whole Wheat (8-inch/Med)
  • 3/4 cups Monterey Jack Cheese, Shredded
  • 1 1/4 cups Salsa #2
  • 1/2 cups Heavy Whipping Cream

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 enchilada
  • 470 Calories
  • 24g Total Fat
  • 11g Sat Fat
  • 0g Trans Fat
  • 74mg Cholesterol
  • 1357mg Sodium
  • 42g Total Carb
  • 6g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 25g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Bring a large pot of salted water to a boil.
  2. Blanch the asparagus until bright green, then submerge into ice water to stop cooking.
  3. Dry.
  4. Cook the bacon until crisp.
  5. Remove and drain on paper towels or a napkin.
  6. Pour off all but about 1 Tablespoon of drippings. Saute the chicken and garlic in the drippings until just cooked.
  7. Stir in salsa #1, the beans, bell pepper, cumin and chile powder with the chicken.
  8. Add salt and pepper, simmer for 7-8 minutes until thickened stirring occasionally.
  9. Stir in the green onions and bacon.
  10. Assemble the enchiladas placing bean mixture down the center of each tortilla.
  11. Add 2 asparagus stalks on top of the beans, top with a little cheese, and roll up.
  12. Place seam side down into greased pan. Repeat until you are out of tortillas.
  13. Combine salsa #2 and cream, divide over top of pans of enchiladas.
  14. Bake at 350 degrees for 30-45 minutes until warmed through.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Bring a large pot of salted water to a boil.
  2. Blanch the asparagus until bright green, then submerge into ice water to stop cooking.
  3. Dry.
  4. Cook the bacon until crisp.
  5. Remove and drain on paper towels or a napkin.
  6. Pour off all but about 1 Tablespoon of drippings. Saute the chicken and garlic in the drippings until just cooked.
  7. Stir in salsa #1, the beans, bell pepper, cumin and chile powder with the chicken.
  8. Add salt and pepper, simmer for 7-8 minutes until thickened stirring occasionally.
  9. Stir in the green onions and bacon.
  10. Assemble the enchiladas placing bean mixture down the center of each tortilla.
  11. Add 2 asparagus stalks on top of the beans, top with a little cheese, and roll up.
  12. Place seam side down into greased pan. Repeat until you are out of tortillas.
  13. Combine salsa #2 and cream, divide over top of pans of enchiladas.
  14. Cover tightly with foil, label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 350 degrees for 30-45 minutes until warmed through.

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