“I've always liked this recipe because it is quick and easy. I'm always looking for ways to cut out excess fat so I use reduced-fat cheese and sour cream. I also like to add fiber to make the meal a little healthier for my family so I add black beans and some bell peppers. This also adds color! To make it super healthy I use whole-wheat flour tortillas. And it still tastes just as delicious!” - by MakeItHealthy
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
- Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
- Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.
Nutrition
Amount Per Serving (8 total)
- Calories
- 384 cal
- 19%
- Fat
- 7.5 g
- 12%
- Carbs
- 59.6 g
- 19%
Based on a 2,000 calorie diet
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Reviews (20)
Rate This Recipe
"I used FF plain yogurt instead of the sour cream and corn tortillas just because I prefer them. I also threw my peppers and onion in the pan and sauteed them slightly, but they were still crunchy, whi..." See morech I like. I also did not roll the tortillas but made them into a layered casserole. I love the addition of red bell pepper and black beans to this healthier version. I enjoyed this dish and would definitely make it again."
KristenFromVegas
"This recipe is a winner. I used whole wheat tortillas instead of white flour and added a bit more of the green and red peppers because my husband loves them. Also, I found I didn't need nearly as much..." See more taco sauce as the recipe called for, but that could just be my personal preference. The dish turned out beautifully and I swear it tastes exactly like the full fat version. I will definitely make this again!"
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