- 2 cup, cubes cantaloupe
- Preheat oven 375 degrees F. Coat 2 quart rectangular baking dish with non-stick spray; set aside.
- In large nonstick skillet over medium-high heat, cook onion and red bell pepper in hot oil for 4-5 minutes or until tender. Add garlic and cook for 1-2 minutes more or until garlic is fragrant. Remove from heat. Add black beans, chicken, cumin, chili powder and 1 cup of the enchilada sauce to the skillet. Stir until all ingredients are well combined.
- Spoon about 2/3 cup of the chicken mixture into the center of each tortilla. Roll up tortillas and place, seam side down in baking dish. Spoon remaining sauce evenly over tortillas. Bake, covered, 20-25 minutes or until bubbly on edges. Remove cover and sprinkle with cheese. Bake 5 minutes longer, remove from oven. Let stand 5-10 minutes. Serve with cilantro, salsa, and sour cream if desired, and cantaloupe on the side.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie