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    Cheesy Chicken Enchilada Bake

    Source of Recipe

    Kris M.

    List of Ingredients

    1 lb. boneless, skinless chicken breasts

    1/2 cup water

    1 tablespoon chili powder

    1 can (15 oz.) low-sodium black beans, drained and rinsed

    1 cup frozen corn

    1 cup salsa

    8 whole wheat tortillas

    1/2 cup shredded cheddar cheese


    Preheat oven to 375 degrees. Cut chicken breasts into 4 to 5 chunks. Simmer in large saucepan with water and chili powder. Cook until internal temperature is 165 degrees Fahrenheit. Remove chicken from pan and shred or cut into small chunks; return to pan. Add beans, corn and salsa to saucepan. Cook until heated through and hot. Remove from heat. Spread 1/2 cup of chicken mixture down center of each tortilla. Roll and place seam side down in greased 9x13 pan. Spread any leftover chicken mixture over top and bake for 12-15 minutes. Sprinkle cheese on top of enchiladas during last 5 minutes of baking. Serve immediately.

    Tips: Filling can be prepared the day before serving. Enchilada recipe can be divided into two pans-wrap and freeze some for another meal.




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