Cheesy Chicken Enchilada Bake

Serving Size: 
1 enchilada
Cost Per Serving: 
  • 1 pound boneless, skinless chicken breast (about 2 cups)
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1 can (15-ounce) low sodium black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 cup salsa
  • 8 whole wheat tortillas
  • Cooking spray
  • 1/2 cup 2%-fat shredded cheddar cheese
  1. 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).
  2. Remove chicken from pan. Cut or shred into small chunks and return to pan. Add beans, corn, and salsa to saucepan. Cook until hot, about 2 minutes. Remove from heat.
  3. Spread 1/2 cup of chicken mixture down the center of each tortilla. Roll up and place seam-side down in greased 9×13 pan.
  4. Spread any leftover chicken mixture over the top of the enchiladas.
  5. Bake at 375°F for 12-15 minutes.
  6. Sprinkle cheese on top of the enchiladas during the last 5 minutes of cooking.
  7. Serve immediately.
Preparation tips:
  • Wash hands with soap before and after working with raw chicken.
  • Prepare ahead by doing steps 1 and 2 the day before you plan to serve. Cover and refrigerate overnight. Assemble, 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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