Low Fat Black Bean & Corn Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Low Fat Black Bean & Corn Chicken Enchiladas calories by ingredient
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Number of Servings: 24

Ingredients

    Extra Light Olive Oil, .5 tbsp
    Cumin, 1 tbsp
    Oregano, 1 tbsp
    Onions, raw, 1 cup, chopped
    1/4 c medium or hot salsa
    Bush's, Black Beans, 1 can drained
    Campbell's Healthy Request Mexican Style ChickenTortilla Soup, 1 can
    Yellow Sweet Corn, Canned, 1 can drained
    Campbell's 98% Fat Free Cream of Mushroom Soup, 1 can
    Chicken Breast, 2 breasts, cooked, bone and skin removed, shredded
    Corn or flour tortillas, 24
    Enchilada Sauce, 10 oz

Directions

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.

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