Ingredients

The following ingredients have 12 Servings
  • 2 1/2 cups of shredded cooked chicken breast
  • 1 15 ounce can fat-free refried black beans (or regular refried beans will work)
  • 1 cup frozen sweet corn
  • 2 cloves of garlic, minced
  • ½ cup of diced onion, yellow or white
  • 1 teaspoon of red pepper flakes
  • 1 teaspoon of garlic powder
  • 1 teaspoon of cumin
  • Optional: 1 large jalapeno, seeded and coarsely chopped
  • 1/3 cup chopped cilantro
  • 20 oz. can low-sodium enchilada sauce
  • 2 1/2 cups of reduced fat Colby jack cheese
  • 7 whole wheat 10 inch tortillas (burrito style)
  • For salsa:
  • 3 Roma tomatoes, diced
  • 1 avocado, diced
  • ½ cup of yellow onion, finely chopped
  • ½ fresh jalapeno pepper, seeded and chopped
  • ½ cup fresh cilantro
  • 1 teaspoon lime juice
  • Salt and Pepper to taste

Instruction

  • Spray large pan with non-stick cooking oil and place on medium heat. Add corn, garlic, onion, red pepper flakes, cumin, garlic powder, and the optional jalapeno if you’d like. Cook until onions have softened. Next add chicken and cilantro to mixture and ½ can of the enchilada sauce. Simmer on low for a couple of minutes. Turn off heat and let mixture cool.
  • Preheat oven to 350 degrees F. Spray 9x13 baking pan with cooking spray.
  • Next warm tortillas in microwave for about 20 seconds so they are easier to roll. Then, place about 1/4 cup of refried beans on each tortilla. Next take about 1/2 cup of chicken mixture and place on top of beans. Sprinkle about ¼ cup of cheese in each tortilla. Fold each tortilla and place seam side down in pan.
  • Add remaining enchilada sauce on top of the tortillas and sprinkle remaining cheese on top. Bake for 30 minutes until cheese is melted and edges of tortillas begin to turn golden brown. Allow enchiladas to cool a few minutes before serving and top with avocado-tomato salsa and sour cream.
  • While enchiladas are baking, make the salsa. To make salsa: In a medium bowl, combine all salsa ingredients. Stir until evenly mixed. Refrigerate until ready to serve.
  • These should make 7 large enchiladas. 1 serving = 1/2 enchilada with salsa.