Family-pleasing chicken and black bean enchiladas made with shredded chicken, black beans, corn, cheese, and chiles in a creamy sauce. Rolled into tortillas and baked with enchilada sauce and more cheese, this is a favorite! Makes four generous servings of two enchiladas each.
Ingredients
- ooking spray
- ¼ cup chicken broth
- 16 ounces skinless, boneless chicken breast
- 1 medium onion, diced
- 1 red pepper – stemmed, seeded, and diced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup canned corn kernels
- ¼ cup packed chopped fresh cilantro
- 1 (4 ounce) can diced green chiles
- 2 ¼ cups grated low-fat sharp Cheddar cheese, divided
- 2/3 cup fat-free sour cream
- hot pepper sauce (such as Tabasco)
- salt and ground black pepper to taste
- 8 Mission Soft Taco Flour Tortillas
- 2/3 cup enchilada sauce
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11x2-inch baking dish with cooking spray.
Step 2
Pour chicken broth into a small frying pan and bring to a simmer. Add chicken, cover, and simmer until no longer pink in the center and the juices run clear, about 25 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the pan and let cool.
Step 3
In the same frying pan, add onion and red pepper. Saut? over medium heat until soft, approximately 5 minutes. Remove from the heat.
Step 4
Shred cooled chicken and place into a large bowl. Add onion mixture, black beans, corn, cilantro, and chiles. Stir in 2 cups Cheddar and sour cream until thoroughly blended. Add Tabasco, salt, and pepper.
Step 5
Place 1/8 of the mixture into center of each tortilla. Roll tortillas and place into the prepared baking dish. Pour enchilada sauce over top and sprinkle with remaining 1/4 cup Cheddar.
Step 6
Bake in the preheated oven until sauce bubbles and enchiladas are heated through, about 35 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 724 | |
% Daily Value * | |
Total Fat24g | 31% |
Saturated Fat10g | 48% |
Cholesterol112mg | 37% |
Sodium2174mg | 95% |
Total Carbohydrate93g | 34% |
Dietary Fiber12g | 44% |
Total Sugars13g | |
Protein58g | |
Vitamin C69mg | 345% |
Calcium878mg | 68% |
Iron4mg | 22% |
Potassium931mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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