Recipe Details
Ingredients
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cooking spray
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¼cupchicken broth
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16 ouncesskinless, boneless chicken breast
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1mediumonion, diced
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1red pepper – stemmed, seeded, and diced
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1(15 ounce) canblack beans, rinsed and drained
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1cupcanned corn kernels
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¼cuppacked chopped fresh cilantro
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1(4 ounce) candiced green chiles
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2 ¼cupsgrated low-fat sharp Cheddar cheese, divided
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⅔cupfat-free sour cream
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hot pepper sauce (such as Tabasco)
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salt and ground black pepper to taste
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8Mission Soft Taco Flour Tortillas
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⅔cupenchilada sauce
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11x2-inch baking dish with cooking spray.
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Pour chicken broth into a small frying pan and bring to a simmer. Add chicken, cover, and simmer until no longer pink in the center and the juices run clear, about 25 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the pan and let cool.
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In the same frying pan, add onion and red pepper. Sauté over medium heat until soft, approximately 5 minutes. Remove from the heat.
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Shred cooled chicken and place into a large bowl. Add onion mixture, black beans, corn, cilantro, and chiles. Stir in 2 cups Cheddar and sour cream until thoroughly blended. Add Tabasco, salt, and pepper.
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Place 1/8 of the mixture into center of each tortilla. Roll tortillas and place into the prepared baking dish. Pour enchilada sauce over top and sprinkle with remaining 1/4 cup Cheddar.
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Bake in the preheated oven until sauce bubbles and enchiladas are heated through, about 35 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories724 | |
% Daily Value * | |
Total Fat 24g |
31% |
Saturated Fat 10g |
48% |
Cholesterol 112mg |
37% |
Sodium 2174mg |
95% |
Total Carbohydrate 93g |
34% |
Dietary Fiber 12g |
44% |
Total Sugars 13g |
|
Protein 58g |
116% |
Vitamin C 69mg |
77% |
Calcium 878mg |
68% |
Iron 4mg |
22% |
Potassium 931mg |
20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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