Cheesy Chicken Enchilada Bake

Serving Size: 
1 enchilada
Cost Per Serving: 
  •  1 pound boneless, skinless chicken breasts (about 2 cups)
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1 can (15 ounces) low sodium black beans (drained and rinsed)
  • 1 cup frozen corn
  • 1 cup salsa
  • 8 whole wheat tortillas (8")
  • 1/2 cup cheddar cheese, shredded
  1.  Preheat oven to 375°F.
  2. Cut chicken breast into 4-5 chunks. Simmer in a large saucepan with water and chili powder. Cook until internal temperature is 165° F (about 10 minutes).
  3. Remove chicken from pan. Shred or cut into small chunks and return to pan. Add beans, corn, and salsa to saucepan. Cook until hot, about 2 minutes. Remove from heat.
  4. Spread 1/2 cup of chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 9"×13" pan.
  5. Spread any leftover chicken mixture over the top of the enchiladas.
  6. Bake at 375°F for 12-15 minutes.
  7. Sprinkle cheese on top of the enchiladas during the last 5 minutes of cooking.
  8. Serve immediately.
  •  Wash hands with soap and warm water before and after working with raw chicken.
  • Complete steps 1 and and 2 the day before you plan to serve. Cover and refrigerate overnight. Assemble enchiladas, cook, and serve.
  • Divide the enchiladas into 2 pans. Wrap and freeze half of them for another meal.
  • Learn how to prepare dry beans.
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