Ingredients:
For the Enchilada Filling:
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced bell peppers (any color)
- 1 cup diced onions
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
For the Enchilada Sauce:
- 1 can (10 oz) red enchilada sauce (choose a lower-calorie option)
- 1 cup salsa (choose a low-sugar or sugar-free option)
Other Ingredients:
- 8 small whole wheat or corn tortillas
- 1 cup reduced-fat shredded cheddar cheese
- Fresh cilantro, chopped (for garnish, optional)
- Fat-free Greek yogurt or fat-free sour cream (for serving, optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Enchilada Filling:
- In a large mixing bowl, combine shredded chicken, black beans, corn, diced bell peppers, diced onions, ground cumin, chili powder, salt, and pepper. Mix well.
- Assemble the Enchiladas:
- Warm the tortillas slightly to make them more pliable.
- Spoon the chicken filling into each tortilla, roll them up, and place them seam-side down in a baking dish.
- Prepare the Enchilada Sauce:
- In a bowl, mix together red enchilada sauce and salsa.
- Pour Sauce Over Enchiladas:
- Pour the enchilada sauce over the rolled tortillas, ensuring they are well covered.
- Add Cheese:
- Sprinkle shredded cheddar cheese evenly over the top.
- Bake:
- Bake in the preheated oven for about 20-25 minutes or until the cheese is melted and bubbly.
- Serve:
- Remove from the oven and let it rest for a few minutes.
- Garnish with chopped cilantro if desired.
- Serve with a dollop of fat-free Greek yogurt or fat-free sour cream if desired.
Nutritional Information (Approximate, per serving):
- Calories: 300-350 calories
- Protein: 25-30g
- Carbohydrates: 30-35g
- Fat: 8-10g
- Fiber: 5-7g
