| Total: | 1 hr 20 min |
| Prep: | 10 min |
| Cook: | 1 hr 10 min |
| Yield: | 4 Servings |
| Total: | 1 hr 20 min |
| Prep: | 10 min |
| Cook: | 1 hr 10 min |
| Yield: | 4 Servings |
Ingredients
- 8 Mission® Life Balance® Flour Tortillas
- Nonstick cooking Spray
- 1/4 cup chicken broth
- 1 skinless, boneless chicken breast (approximately 1 pound)
- 1 medium onion, diced (approximately 1 1/2 cup)
- 1 red pepper, stemmed, seeded, and diced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1/4 cup packed chopped fresh cilantro
- 1 can diced green chilies (4 ounces)
- 2 cups + 1/4 cup low-fat sharp cheddar cheese, grated
- 2/3 cup fat-free sour cream
- 2/3 can red Enchilada sauce
- Tabasco, Salt, Pepper to taste
Instructions
- 1.Heat oven to 350°F. Spray an 8″x11″x2″ baking dish with cooking spray. 2.Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred. 3.In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat. 4.In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste. 5.Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 937 |
| Total Fat | 41 g |
| Saturated Fat | 17 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 12 g |
| Sugar | 7 g |
| Protein | 51 g |
| Cholesterol | 129 mg |
| Sodium | 1584 mg |
| Serving Size | 1 of 4 servings |
| Calories | 937 |
| Total Fat | 41 g |
| Saturated Fat | 17 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 12 g |
| Sugar | 7 g |
| Protein | 51 g |
| Cholesterol | 129 mg |
| Sodium | 1584 mg |
Reviews
It’s good. Nothing over the top but something I don’t usually make at home so it was a change. I added some Chipotle Chile Pepper powder and some red pepper flakes to add some heat. I liked the smokiness that the Chipotle added. I also used plain yogurt instead of sour cream. I’d make it again for a casual dinner for four. The timing they have is wrong. It took longer than 10 minutes to prep, maybe 25 minutes. It took 30 minutes in a glass baking dish on convection.
Read more at: http://www.foodnetwork.com/recipes/fiesta-chicken-and-black-bean-enchiladas.html?oc=linkback