Ingredients:
□3 chicken breast
□1 can low sodium black beans
□1 1/2 cups cottage cheese
□7 oz diced green chilies
□1 large can of green enchilada sauce
□1 package of herbalife chicken soup mix □1 cup of quinoa
□1 package of whole wheat tortillas
□1 small package of shredded cheese
Prep:
□ chicken-bake at 350° for 20 minute.Shred and place to the side.
□quinoa-2 cups of water, 1 drop of olive oil and bring to a boil. Cook for 15 minutes and place to the side.
□cottage cheese and herbalife chicken soup mix- blend together.
□beans- drain and rinse.
Filling for the tortillas:
□once quinoa is cooled mix in the shredded chicken, beans, diced chilies and cottage cheese / herbalife soup mix.
Directions and Baking:
□fill tortillas with the mixture and roll up. Once the glass is filled with the rolled up tortillas pour the enchilada sauce on top and sprinkle cheese.
□place into the oven at 350° for 20 minutes and it's done.
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