Smoky Chipotle Chicken Enchiladas
INGREDIENTS:
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1/2 cup of frozen corn
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1/2 can low sodium black beans
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1/4 cup of red onion, chopped
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1 diced roma tomato
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Lime juice
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3 teaspoons smoked paprika
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1 T canola oil
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3 chicken breasts
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4 whole wheat tortillas
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2-3 chipotle peppers
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1 cup of shredded jack cheese
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1 avocado
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1/4 cup cilantro
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1/4 cup of plain Greek yogurt
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1/4 cup of water
DIRECTIONS:
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Preheat oven to 375
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In a bowl, combine corn, beans, red onion, tomato, and lime juice
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In a large pan, heat oil.
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Season chicken on both sides with salt and pepper, paprika, and add chicken to pan. Sear until brown, bring to cutting board and dice chicken.
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Return to pan and add chipotles on low heat.
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Scoop portion of chicken and chipotles into tortillas and wrap them up. Top with corn mixture and cheese, transfer baking dish to oven till cheese melts.
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While enchiladas bake, mix the avocado cream in a blender-- puree avocado, lime juice, cilantro, and Greek yogurt. Gradually add in water to make creamy.
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Remove enchiladas from oven, add avocado cream, and ENJOY!