Creamy Chicken Enchiladas

Ingredients

• 1½ pounds chicken, diced into small, bite-sized cubes
• 1 teaspoon garlic powder
• ½ teaspoon coriander
• ⅛ teaspoon cayenne pepper
• ½ teaspoon salt
• 2 teaspoons cumin
• 1 teaspoon olive oil
• 1 (15-ounce) can reduced sodium black beans, drained
• 1 (15-ounce) can reduced sodium corn, drained
• 2½ cups green enchilada sauce (divided)
• 1 cup nonfat Greek yogurt
• 8 whole wheat tortillas
• 1¼ cups shredded, part-skim mozzarella cheese (divided)

Directions

1. Place the chicken and spices in a plastic bag and toss to disperse spices evenly.
2. Preheat oven to 375°F.
3. Heat the oil in a large skillet and cook the chicken.
4. Once the chicken is cooked, add the drained black beans and corn.
5. In a separate bowl, mix 2 cups enchilada sauce with 1 cup Greek yogurt.
6. In a 9x13” pan, pour ½ cup enchilada sauce.
7. Make the enchiladas by spreading the chicken filling evenly amongst the tortillas and sprinkling with ¾ cup cheese. Roll up and lay in the prepared baking dish.
8. Pour the Greek yogurt and enchilada sauce mixture on top and sprinkle with the remaining ½ cup of cheese.*
9. Bake at 375°F for 15-20 minutes or until the cheese is melted.

*Enchiladas can be made up to this point and frozen for future use.
 

NUTRITIONAL INFO	PER SERVING
Calories	390 (80 from fat)
Total fat	9g
Saturated fat	2.5g
Cholesterol	75mg
Sodium	1000mg
Carbohydrate	42g (8g dietary fiber, 4g sugar)
Protein	34g

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