Baked Chicken Enchiladas

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Preheat oven to 400 degrees Fahrenheit.

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.

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 1/4 cup chicken mixture and a portion of the 1/2 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.

6. Cover with foil and bake for 15 minutes or until internal temperature reaches 165 degrees Fahrenheit as verified with an instant-read food thermometer and cheese is bubbly.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org