For all of you busy people out there, this is so easy to throw together before work and bake when you get home. However, if you choose to do so, I recommend placing your baking dish in the oven while the oven preheats. In case you didn’t already know, a cold glass or ceramic dish in a hot oven could be a recipe for disaster.
Small onion, chopped and sautéed in olive oil (I used a yellow onion)Package of whole wheat tortillas (I used 8”)
1 can black beans, drained and rinsed
2 cups cooked and shredded chicken
1 cup brown rice, cooked
1 small can of green chilies
1 can of enchilada sauce
2 cups reduced fat cheese (I used a Mexican blend)
Tomatoes, fat-free sour cream, etc. for topping
Preheat the oven to 350*.
Mix beans, chicken, chilies, ¾ of the cheese, onions, and the rice in a medium sized mixing bowl.
Divide the mixture among the tortillas and roll them up!
Place the tortillas in the baking dish, seam side down.
Cover the tortillas with the remaining enchilada sauce (about ½ a cup or so) and cheese.
Cook for 15-20 minutes.
Serve with your toppings of choice and enjoy!