Chicken & Black Bean Enchilada Bake



1 pound boneless, skinless chicken breasts (about 2 cups)
1/2 cup water
1 tablespoon chili powder
1 can (15 ounces) low sodium black beans (drained and rinsed)
1 cup frozen corn
1 cup salsa
8 (inch) whole wheat tortillas
1/2 cup cheddar cheese, shredded


  1. Preheat oven to 375°F.
  2. Cut chicken breast into 4-5 chunks. Simmer in a large saucepan with water and chili powder. Cook until internal temperature is 165° F (about 10 minutes).
  3. Remove chicken from pan. Shred or cut into small chunks and return to pan. Add beans, corn, and salsa to saucepan. Cook until hot, about 2 minutes. Remove from heat.
  4. Spread 1/2 cup of chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 9"×13" pan.
  5. Spread any leftover chicken mixture over the top of the enchiladas.
  6. Bake at 375°F for 12-15 minutes.
  7. Sprinkle cheese on top of the enchiladas during the last 5 minutes of cooking.
  8. Serve immediately.

Nutrition information:

Nutrition Facts

8 Servings Per Container
Serving Size: 1 enchilada

Amount Per Serving

Calories 300

% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 50mg
Sodium 720mg
Total Carbohydrates 37g
Dietary Fiber 8g
Total Sugars 2g
Added Sugars
Protein 23g

Vitamin D 0mcg
Calcium 16mg
Iron 0mg
Potassium 27mg

* The % Daily Value (DV) tells you how much a nutrient In a serving Of food contributes To a daily diet. 2,000 calories a day Is used For general nutrition advice.

NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.


Spend Smart Eat Smart