Prep time: 0 mins
Cook time: 15 mins
¼ cup chicken broth
1 skinless, boneless chicken breast (approximately 1 pound)
1 medium onion, diced (approximately 1½ cup)
1 red pepper, stemmed, seeded, and diced
1 can black beans, drained and rinsed
1 cup corn kernels
¼ cup packed chopped fresh cilantro
1 can diced green chilies (4 ounces)
2 cups + ¼ cup low-fat sharp cheddar cheese, grated
⅔ cup fat-free sour cream
8 Mission® Life Balance® flour tortillas
⅔ can red Enchilada sauce
Tabasco®, salt, pepper to taste
Heat oven to 350 degrees F. Spray an 8"x11"x2" baking dish with cooking spray.
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.
In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
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.
Place ⅛ 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 ¼ cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.