Preheat oven 350. Put chicken in a bowl with lemon juice, let sit in fridge for 10 min.
Line a baking sheet with foil and lightly coat with oil or cooking spray. Place chicken on baking sheet, sprinkle with salt, pepper, and cayene. Bake 30 min.
Meanwhile, chop onion and tomatoes into small pieces, drain beans. Toss beans, tomatoes, and onion in large bowl with spices. Once chicken has cooked, chop or shred into pieces and mix with everything else. This is delicious as is, or in a tortilla.
Variation #1: For a refreshing cold salad that keeps well in the fridge, tear up some romaine and toss with the inchilotta once it cools completely. Or, roll up the inchilotta mix in a lettuce lettuce leaf for healthy mini burritos.
Variation #2: For a hot enchilada casserole, place a layer of corn tortillas in an oiled 9 x 7-inch baking dish. Cover with enchilada mixture and then a layer of grated cheddar cheese. Top with a tortilla layer and more cheese. Bake 15 min. at 350
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Inspired by the insides of an enchilada.
Originally Submitted
7/15/2006
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