Low Fat Black Bean & Corn Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Extra Light Olive Oil, .5 tbspCumin, 1 tbspOregano, 1 tbspOnions, raw, 1 cup, chopped1/4 c medium or hot salsaBush's, Black Beans, 1 can drainedCampbell's Healthy Request Mexican Style ChickenTortilla Soup, 1 canYellow Sweet Corn, Canned, 1 can drainedCampbell's 98% Fat Free Cream of Mushroom Soup, 1 canChicken Breast, 2 breasts, cooked, bone and skin removed, shreddedCorn or flour tortillas, 24Enchilada Sauce, 10 oz
Cook chicken breasts...I boil mine
While chicken is cooking, in a medium pot, saute onion, cumin, & oregano in EVOO until tender.
Add salsa, black beans, mexican style soup, corn, and cream of mushroom soup. Cook on medium heat for 5 minutes, until heated through.
Shred chicken and add to pot
Warm tortillas in microwave
Spoon mixture into tortillas and roll
Place in 2 7X11" pans, seam down
Pour enchilada sauce over enchiladas, cover with foil, and cook for 10-15 minutes on 350 degrees.
Nutritional values are calculated using corn tortillas, although flour can be used.
Variation: drain "broth" from Mexican soup and combine with 8 oz Velveeta light (cubed) and 1 can Rotel tomatoes and green chilis. Heat in microwave until melted and pour over top instead of enchilada sauce. This variation only adds 16 calories and .8g of fat to each serving.
Number of Servings: 24
Recipe submitted by SparkPeople user TIGERTEXANMAS.
While chicken is cooking, in a medium pot, saute onion, cumin, & oregano in EVOO until tender.
Add salsa, black beans, mexican style soup, corn, and cream of mushroom soup. Cook on medium heat for 5 minutes, until heated through.
Shred chicken and add to pot
Warm tortillas in microwave
Spoon mixture into tortillas and roll
Place in 2 7X11" pans, seam down
Pour enchilada sauce over enchiladas, cover with foil, and cook for 10-15 minutes on 350 degrees.
Nutritional values are calculated using corn tortillas, although flour can be used.
Variation: drain "broth" from Mexican soup and combine with 8 oz Velveeta light (cubed) and 1 can Rotel tomatoes and green chilis. Heat in microwave until melted and pour over top instead of enchilada sauce. This variation only adds 16 calories and .8g of fat to each serving.
Number of Servings: 24
Recipe submitted by SparkPeople user TIGERTEXANMAS.
Nutritional Info Amount Per Serving
- Calories: 105.8
- Total Fat: 2.5 g
- Cholesterol: 12.8 mg
- Sodium: 268.2 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 1.8 g
- Protein: 7.9 g
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