Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts
- 1/2 cup chopped onion (1 medium)
- 1/2 cup chopped green bell pepper (1/2 medium)
- 1/2 cup chopped red bell pepper (1/2 medium)
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas (6 inches each)
- 1 (15-ounce) can enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Season chicken with salt and pepper. Cook in a skillet over medium heat until cooked through. Shred the chicken.
- In a large bowl, combine the chicken, onion, bell peppers, corn, black beans, tomatoes, chili powder, cumin, salt, and pepper.
- Divide the mixture evenly among the tortillas. Roll up the tortillas and place them in a greased 9x13 inch baking dish.
- Pour enchilada sauce over the tortillas.
- Top with cheddar and Monterey Jack cheeses.
- Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.
Nutritional Information:
Per serving (1 enchilada):
- Calories: 350
- Fat: 10g (15%DV)
- Saturated Fat: 4g (20%DV)
- Cholesterol: 60mg (20%DV)
- Sodium: 800mg (35%DV)
- Carbohydrates: 40g (13%DV)
- Protein: 25g (50%DV)
Dish Characteristics:
- Savory and flavorful
- Cheesy and satisfying
- Perfect for a quick and easy weeknight meal
- Great for a party or potluck
User Comments:
- "These enchiladas are amazing! They're so cheesy and flavorful." - Sarah
- "I love how easy these are to make. I can always count on them for a quick and delicious meal." - John
- "These enchiladas are a hit at every party I bring them to." - Amy
- "The corn and black beans add a nice sweetness and texture to the enchiladas." - Mark
- "I like to top my enchiladas with sour cream and salsa for an extra kick." - Jessica
Special Precautions and Tips:
- Make sure the chicken is cooked through before shredding.
- If you don't have a skillet, you can cook the chicken in the oven at 400°F (200°C) for 15-20 minutes, or until cooked through.
- If you want a spicier enchilada, add more chili powder or chopped jalapeños to the filling.
- Serve with sour cream, salsa, or your favorite toppings.
