Ingredients and Weight:
- 8 (10-inch) corn tortillas
- 2 cups cooked shredded chicken breast
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can diced tomatoes, with green chiles, undrained
- 1 (10-ounce) can low-fat sour cream
- 1 cup shredded reduced-fat cheddar cheese
- 1/2 cup low-fat milk
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the chicken, beans, corn, tomatoes, sour cream, cheddar cheese, milk, onion, and green bell pepper. Mix well.
- Spread about 1 cup of the filling down the center of each tortilla. Roll up the tortillas tightly and place them seam-side down in a lightly greased 9x13-inch baking dish.
- Bake for 25 minutes, or until heated through.
Nutritional Information:
(Per serving)
* Calories: 290
* Fat: 7g
* Saturated Fat: 3g
* Cholesterol: 70mg
* Sodium: 540mg
* Carbohydrates: 42g
* Protein: 24g
Dish Characteristics:
- Savory and flavorful
- Creamy and cheesy
- Loaded with juicy chicken and vegetables
- Perfect for a quick and easy weeknight meal
- Ideal for American taste buds
User Comments:
- "These enchiladas are so flavorful and satisfying. I couldn't believe how low in fat they are!"
- "I love the combination of chicken, beans, and corn. It's a great way to get your vegetables in."
- "These enchiladas are a hit with my family. They disappear every time I make them!"
Special Precautions and Tips:
- If you don't have low-fat sour cream, use regular sour cream and reduce the amount to 1/2 cup.
- To make these enchiladas ahead of time, prepare them up to the point of baking. Cover and refrigerate for up to 24 hours. When ready to serve, bake as directed.
- Serve these enchiladas with your favorite toppings, such as guacamole, salsa, or shredded lettuce.
