Cheesy Chicken Enchilada Bake
Source of Recipe
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.