enchiladas

StaceyAnnMurray

This a is a great way to use leftover chicken or rotisserie chicken. These creamy enchiladas are quick and easy to make. It's comfort food with a fraction of the fat.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:
•4 corn tortillas
•1 1/2 cups shredded cooked chicken (skinless, white meat)
•1/2 cup black beans
•1/2 cup sweet corn
•1 cup medium or hot salsa
•1 cup plain low fat yogurt
•1/2 cup reduced fat sour cream
•1/2 cup reduced fat shredded Jack cheese

Preparation:

Preheat oven to 350 degrees.
Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on package.

Combine shredded chicken with black beans and sweet corn. Mix salsa, yogurt and sour cream and spoon half the salsa mixture into the chicken, beans and corn. Blend well.

Divide chicken mixture among the tortillas. Carefully roll tortillas and place them seam down in the baking dish. Spoon remaining salsa mixture over the tortillas. Sprinkle cheese on top. Cover with foil and bake for 30 minutes.

Serves 4.

Per Serving: Calories 368, Calories from Fat 78, Total Fat 8.6g (sat 5g), Cholesterol 75mg, Sodium 883mg, Carbohydrate 39.7g, Fiber 3.7g, Protein 32.8g

jcpmoore

This looks great, thanks for posting!

Classyandra

Sounds Delish!!

mslack01

yummy

Kristan_Forsey

Doing this next week Thanks