Baked Chicken Enchiladas
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-Food Club non-stick cooking spray
1/2 cup onion, finely chopped
1 garlic clove, minced
1 1/2 pounds cooked and chopped boneless, skinless chicken breast
1 1/2 cups Food Club salsa
1 (16-ounce) can Food Club black beans, drained and rinsed
1 (11-ounce) can Big Y corn, drained
1 (8-ounce) package Food Club 1/3 less fat cream cheese, softened
2 1/2 cups Food Club shredded cheddar cheese, divided
18 corn tortillas
2 (10-ounce) cans enchilada sauce
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
Step 1: Preheat oven to 400°F.
Step 2: Wash hands with soap and water.
Step 3: Rinse all fresh produce items under cold running water prior to prepping.
Step 4: Spray a medium saucepan with cooking spray and place over medium heat. Add onion and garlic and sauté for 5 minutes or until onions are translucent. Add chicken, salsa, black beans and corn and cook until heated through. Add cream cheese and 1 cup cheddar cheese and continue cooking, stirring occasionally, until cheeses are melted. Remove from stove.
Step 5: Place stack of 6 tortillas between 2 slightly damp paper towels and microwave on HIGH for 45 seconds or until warmed. Repeat with remaining tortillas. Fill each tortilla with a ¼ cup chicken mixture and a portion of the ½ cup shredded cheese; tightly roll up. Place seam-side down into two 11x7-inch baking dishes coated with cooking spray. Top with enchilada sauce and 1 cup shredded cheddar cheese. Cover with foil and bake for 15 minutes or until internal temperature reaches 165°F as verified with an instant-read food thermometer and cheese is bubbly.
Nutrition Information Per Serving
Total Fat 13 g
Saturated Fat 5 g
Cholesterol 65 mg
Sodium 1,340 mg
Carbohydrates 47 g
Fiber 9 g
Protein 35 g