I found this recipe in Cooking Light magazine. I was skeptical about how they would taste, being 500 calories (serving: 2 enchiladas) but, the ingredients seemed pretty straight forward, so I tried it. They were delicious!! My husband even liked them, and his didn’t contain and cheese. I liked this recipe because I had everything on hand in my pantry or refrigerator.
What you need:
- 1 pound boneless, skinless, chicken breast
- 1 TBS chili powder
- 1-15oz can black beans (low sodium) rinsed and drained
- 1 cup frozen corn
- 1 cup salsa
- 8-8inch whole-wheat tortillas
- 1/2 cup shredded cheddar cheese (reduced fat)
What you do:
- Preheat oven to 375 degrees. Cut chicken into small pieces. Place in a large pan, sprinkle with chili powder and cover with 1/2 cup of water. Bring to a boil, reduce heat to medium-low and simmer for 10 minutes. Chicken should be white in the middle.
- Add beans, corn, and salsa. Cook over medium-high heat, stirring, until mixture is hot. About 5 minutes or so. Remove from heat.
- Mist a 9×13 pan with cooking spray. Lay a tortilla out and spread 1/2 cup of chicken mixture down the center. Roll up and place seam-down in pan. Repeat with remaining tortillas and chicken mixture. Bake for 10-12 minutes. Sprikle cheese evenly over enchiladas; bake until cheese has melted, about 5 minutes longer.
- Serve immediately and enjoy!
Our enchiladas only have cheese on half because my hubby is allergic.