Ingredients Jump to Instructions ↓

  1. 8 Mission® Life Balance® flour tortillas

  2. Cooking spray

  3. 1/4 cup chicken broth

  4. 1 (16 ounce) skinless, boneless chicken breast

  5. 1 medium onion, diced

  6. 1 red pepper, stemmed, seeded, and diced

  7. 1 (15 ounce) can black beans, drained and rinsed

  8. 1 cup corn kernels

  9. 1/4 cup packed chopped fresh cilantro

  10. 1 (4 ounce) can diced green chilies

  11. 2 1/4 cups grated low-fat sharp Cheddar cheese, divided

  12. 2/3 cup fat free sour cream

  13. 2/3 (10 ounce) can red enchilada sauce

  14. Tabasco to taste

  15. Salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F. Spray an 8"X11"X2" baking dish with cooking spray.

  2. Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.

  3. In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.

  4. In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.

  5. Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.


Send feedback