Camille's Vegetable Filled Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Red Bell Pepper, diced1/2 Large Yellow Onion, diced1 Jalapeno, diced1 cup Frozen Corn1 1/4 cup Black Beans, drained1 Chicken Breast, cooked and diced1 lg can Green Enchilada Sauce6 oz Part Skim Mozzerella, shredded1/2 cup Cilantro, choppedOptional: Powdered Chipotle Pepper
Preheat the oven to 425.
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.
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.
Nutritional Info 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
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