Ingredients:
| 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 |
Instructions:
- Preheat oven to 375°F.
- 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).
- 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.
- 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.
- Spread any leftover chicken mixture over the top of the enchiladas.
- Bake at 375°F for 12-15 minutes.
- Sprinkle cheese on top of the enchiladas during the last 5 minutes of cooking.
- Serve immediately.
Nutrition Facts
8 Servings Per ContainerServing Size: 1 enchilada
Amount Per Serving
Calories 300
- % Daily Value*
- Total Fat 8g
- 12%
- Saturated Fat 3g
- 15%
- Trans Fat 0g
- Cholesterol 50mg
- 17%
- Sodium 720mg
- 30%
- Total Carbohydrates 37g
- 12%
- Dietary Fiber 8g
- 32%
- Total Sugars 2g
- Added Sugars
- NA*
- Protein 23g
- Vitamin D 0mcg
- 0%
- Calcium 16mg
- 2%
- Iron 0mg
- 0%
- Potassium 27mg
- 0%
* 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: