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Chicken Enchiladas
Nb persons: 0
Yield:
Preparation time: 15 minutes
Total time: 50 minutes
Source:
| Chicken Enchiladas Serves: 6 | |
| 2 1/4 c | salsa, (we used Green Mountain Gringo) |
| 1 can (15 oz) | no-salt-added black beans, rinsed and drained |
| 1 1/2 c | frozen corn kernels, thawed |
| 1 1/2 tsp | cumin |
| 2 c | shredded cooked chicken breast, (about 10 oz) |
| 3 oz | reduced-fat pepper Jack, shredded (3/4 c) |
| 3 oz | reduced-fat Cheddar, shredded, (3/4 c) |
| 12 | whole wheat tortillas, (6" diameter) |
1. Heat oven to 375°F. Coat 13" × 9" × 2" baking dish with cooking spray. Spoon 1/2 cup salsa in dish.
2. Toss together beans, corn, cumin, and 3/4 cup of the salsa in bowl. Reserve 1/2 cup of the bean mixture and set aside.
3. Divide chicken, remaining bean mixture, and 1/2 cup of each of the cheeses among tortillas. Roll up to enclose filling and arrange seam side down in dish. Spoon remaining salsa and reserved bean mixture over top.
4. Cover with foil. Bake 25 minutes. Uncover and sprinkle with remaining cheese. Bake 10 minutes.
NUTRITION (per serving) 422 cal, 32 g pro, 46 g carb, 20 g fiber, 11.5 g fat, 4 g sat fat, 997 mg sodium
Supereasy side: Whisk together 3 Tbsp each reduced-fat mayonnaise and sour cream, 2 to 2 1/2 Tbsp fresh lime juice, 1/4 tsp minced garlic, and salt and pepper to taste. Toss with 2 torn hearts of romaine.
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