All of the best enchilada flavors will make this PCOS-friendly dish a favorite of yours. Lean chicken, beans and cheese provide PCOS-friendly proteins while the sugar-free enchilada sauce and spices add guilt-free taste.

3 Tbsp olive oil

1 pound boneless skinless chicken breast

1 1/2 tsp dried cumin

1 tsp garlic powder

1 tsp salt

1/2 tsp black pepper

1 yellow onion

3 garlic cloves

15-oz can corn, drained

15-oz can black beans, drained and rinsed

4.5-oz can diced green chilis

28-oz can sugar-free red enchilada sauce

12 corn tortillas

1 cup shredded cheddar or Monterey Jack cheese (optional)

Garnishes of your choice: sour cream, cilantro, diced tomatoes or sliced jalapeños 

Preheat oven to 350 F.

Spray 9”x13” casserole dish with cooking oil spray.

Heat olive oil in a sauté pan over medium heat. Season both sides of chicken breasts with cumin, garlic powder, salt and black pepper. Cook chicken in the sauté pan over medium heat for 6 to 7 minutes on each side, until internal temperature is 165 F. Transfer chicken to a cutting board to cool.

Meanwhile, dice the onion and mince the garlic and add to sauté pan. Stir frequently and cook until onions are translucent and garlic is fragrant. Drain and rinse the corn and black beans. Add to onion mixture along with green green chilis and stir to combine. Over low heat, let the mixture cook slightly.

While vegetables are cooking, shred the chicken breasts using two forks. Add the shredded chicken to the mixture in the sauté pan, stirring to combine. Remove from heat.

Heat the corn tortillas in the microwave for 30 seconds to soften. Place 1/2 cup enchilada sauce in a shallow bowl and dip each tortilla in the bowl. Spoon 1/4 cup of the chicken mixture into the tortilla. Fold the tortilla over the filling and roll up the tortilla. Place the rolled tortilla seam down at the end of the baking dish. Repeat with each tortilla until the baking dish is full.

Pour the rest of the red sauce over the enchiladas and scatter shredded cheese over the top (optional).

Bake for 15 minutes until cheese melts and sauce is bubbling. Add garnishes and serve.