- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 330.8
- Total Fat: 9.0 g
- Cholesterol: 39.3 mg
- Sodium: 890.0 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 16.2 g
- Protein: 25.7 g
Camille's Vegetable Filled Chicken EnchiladasSubmitted by: CAMILLEAWRIGHT
IntroductionDelicious enchiladas filled with lots of fresh vegetables and lean chicken - a great way to use up left overs! Delicious enchiladas filled with lots of fresh vegetables and lean chicken - a great way to use up left overs!
1 Red Bell Pepper, diced
1/2 Large Yellow Onion, diced
1 Jalapeno, diced
1 cup Frozen Corn
1 1/4 cup Black Beans, drained
1 Chicken Breast, cooked and diced
1 lg can Green Enchilada Sauce
6 oz Part Skim Mozzerella, shredded
1/2 cup Cilantro, chopped
Optional: Powdered Chipotle Pepper
Brown the tortillas one by one in a non-stick skillet over medium high heat until golden brown and toasty - set them aside.
In the same skillet, saute the red bell pepper, onion and jalapeno in a little non-stick spray until the onion is transluscent. Add the corn and cook until the corn is thawd. Remove from heat and add the black beans, chicken cilantro and chipotlet powder if using. Season with salt and pepper to taste.
Spray a 9 x 13 inch pan with non-stick spray. Add a small amount of the enchilada sauce to the bottom of the pan and tilt the pan around so it coats the bottom.
Dividing the vegetable chicken mixture into six, add a portion to each tortilla along with a heaping tablespoon of cheese. Roll up and lay seam side down in the pan. Pour in enchilada sauce over the enchiladas coating them until the sauce goes about halfway up. You will probably not use the entire can. Sprinkle any remaining cheese over the top. Cover the pan with foil and bake at 425 for 20 minutes, remove the foil and bake for 5 more minutes to brown the top.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CAMILLEAWRIGHT.