Fiesta Chicken And Black Bean Enchiladas From Mission®

Ingredients

• Servings: 4
• 8 mission® soft taco flour tortillas
• cooking spray
• 1/4 cup chicken broth
• 1 (16 ounce) skinless, boneless chicken breast
• 1 medium onion, diced
• 1 red pepper, stemmed, seeded, and diced
• 1 (15 ounce) can black beans, rinsed, drained
• 1 cup corn kernels
• 1/4 cup packed chopped fresh cilantro
• 1 (4 ounce) can diced green chiles
• 2 1/4 cups grated low-fat sharp cheddar cheese, divided
• 2/3 cup fat-free sour cream
• 2/3 cup enchilada sauce
• hot pepper sauce such as tabasco®
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 20 mins


• heat oven to 350 degrees f. spray an 8x11x2-inch baking dish with cooking spray.
• pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). cool and shred.
• in same frying pan, add onions and red pepper. saute over medium heat until soft, approximately 5 minutes. remove from heat.
• in a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. toss until thoroughly blended. add tabasco, salt and pepper to taste.
• place 1/8 of mixture into center of each tortilla, roll and place in baking dish. when all 8 rolls are completed, pour enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. makes 4 generous servings of 2 enchiladas each.