Stacked Enchiladas Made Light
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
4 enchiladas
- Serves:
- 4
ingredients
- 453.59 g shredded chicken
- 368.54 g can enchilada sauce
- 425.24 g can black beans, drained and rinsed
- 425.24 g can sweet corn
- 1 small sweet onion, chopped
- 354.88 ml shredded 2% cheddar cheese
- 8 low-fat whole wheat tortillas
directions
- Cook chicken and shred.
- Heat enchilada sauce.
- Heat black beans and corn.
- 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).
- Top with additional onion and non-fat sour cream, if desired.
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