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Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 16 oz Chicken breast; ½ cup Lowfat beans; 30 g Reduced-fat cheese; 100 g Reduced-fat cheddar; 5 tbsp Green chiles, canned; 1 piece Cilantro; 6 piece Tortillas; 1 piece Nonstick spray (olive oil or avocado oil)

Baked chicken enchiladas with reduced-fat cheese, cream cheese, and cilantro filling.

50minutes

6servings

Cook

Steps

1
Preheat oven to 400 degrees
2
Spray a baking sheet with olive oil spray or avocado spray
3
Add 16 oz of chicken breast and season with desired seasonings
4
Place in the oven and bake at 400 degrees until internal temperature reaches 165°F or higher
22 min
5
In a separate bowl, using two forks shred your chicken (alternatively, cook in a slow cooker for 6 hours with seasonings)
6
Heat up a nonstick pan to medium, sprayed with olive oil or avocado spray and add shredded chicken. Crisp up the edges
3 min
7
Add lowfat beans, reduced fat cream cheese, reduced fat cheddar, canned diced tomatoes/green chiles, and cilantro to the pan
8
Cook in the pan stirring all ingredients together until the cream cheese and cheese melt and combine with the meat
9
Divide the enchilada mixture evenly among 6 tortillas, roll them up, and place on a baking sheet
10
Add reduced fat cheddar and cilantro over the top and bake at 350 degrees
5 min

Cook