Enchilada Stuffed Chicken
Servings: 4
Calories: 240kcal
Ingredients
- 1/2 cup Refried Beans
- 1/4 tsp Chili Powder
- 1/2 tsp Ground Cumin
- 1/4 tsp Salt
- 40 grams Black Diamond High Protein Cheese Shredded
- 5 oz Raw Boneless Skinless Chicken Breast x4 Pounded to 1/4 inch thickness
- 1/8 tsp Black Pepper
- 1/4 cup Red Enchilada Sauce
- 1/4 cup Scallions Chopped
Optional Toppings
- Sliced Black Olives
- Fresh Cilantro
Instructions
- Preheat oven to 400 degrees. Spray an 8" X 8" baking pan with non-stick spray.
- Place beans in a medium bowl. Add chili powder, 1/4 tsp. cumin, and 1/8 tsp. salt. Mix well. Stir in half the 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 cheese. Cover pan with foil. Bake for 25 minutes, or until chicken is cooked through and cheese has melted.
- Top with scallions.
Nutrition
Serving: 1serving | Calories: 240kcal | Carbohydrates: 6.5g | Protein: 36.5g | Fat: 5.6g | Fiber: 2g
Tried this recipe?Let us know how it was!
