Description
These healthy low calorie chicken enchiladas are packed with shredded chicken, black beans, and corn for a nutritious twist on a beloved favorite.
Ingredients
- 2 cups cooked, shredded chicken
- 1½ cups enchilada sauce (divided)
- 1 cup black beans, rinsed and drained
- 1 cup corn (frozen or fresh)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup shredded low-fat cheese
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, half of the enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper.
- Fill each corn tortilla with the chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
- Repeat until all tortillas are filled and in the baking dish.
- Pour the remaining enchilada sauce over the tortillas, and sprinkle cheese on top.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
Use rotisserie chicken for quicker preparation. Consider adding diced jalapeños for a spicier version.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Mexican