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
- Place the chicken and spices in a plastic bag and toss to disperse spices evenly.
- Preheat oven to 375°F.
- Heat the oil in a large skillet and cook the chicken.
- Once the chicken is cooked, add the drained black beans and corn.
- In a separate bowl, mix 2 cups enchilada sauce with 1 cup Greek yogurt.
- In a 9x13” pan, pour ½ cup enchilada sauce.
- 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.
- Pour the Greek yogurt and enchilada sauce mixture on top and sprinkle with the remaining ½ cup of cheese.*
- 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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