Stacked Enchiladas Made Light

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Total Time
10 mins
5 mins

A great recipe, but too heavy for me so I lightened it up.

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  • 1 lb shredded chicken
  • 1 (13 ounce) can enchilada sauce
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can sweet corn
  • 1 small sweet onion, chopped
  • 1 12 cups shredded 2% cheddar cheese
  • 8 low-fat whole wheat tortillas


  1. Cook chicken and shred.
  2. Heat enchilada sauce.
  3. Heat black beans and corn.
  4. Stack on oven proof plates, starting with tortilla, then chicken, bean/corn mixture, onion, sauce, cheese. Make two layers of each and heat in 350 degree oven for 5 minutes, or until cheese has melted (can be heated in microwave if you're worried about hot plates).
  5. Top with additional onion and non-fat sour cream, if desired.