Cheesy Chicken Enchilada Bake



1 poundboneless, skinless chicken breasts (about 2 cups)
1/2 cup water
1 tablespoonchili powder
1 can (15 ounces)low sodium black beans (drained and rinsed)
1 cupfrozen corn
1 cupsalsa
8 (inch)whole wheat tortillas
1/2 cupcheddar 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.

Source: Spend Smart Eat Smart