Prep 10m Cook 1h 10m Additional - Ready In 1h 20m
Servings 4 servings Calories 723.7

Shredded chicken, black beans, corn, cheese, and chiles in a creamy sauce are rolled into tortillas and baked with enchilada sauce and more cheese for this family-pleasing favorite.

Recipe Ingredients

  • 8 Mission® Soft Taco Flour Tortillas
  • Cooking spray
  • ¼ cup chicken broth
  • 1 (16 ounce) skinless, boneless chicken breast
  • 1 medium onion, diced
  • 1 red pepper, stemmed, seeded, and diced
  • 1 (15 ounce) can black beans, rinsed, drained
  • 1 cup corn kernels
  • ¼ cup packed chopped fresh cilantro
  • 1 (4 ounce) can diced green chiles
  • 2 ¼ cups grated low-fat sharp Cheddar cheese, divided
  • ⅓ cup fat-free sour cream
  • ⅓ cup enchilada sauce
  • Hot pepper sauce such as Tabasco®
  • Salt and pepper to taste

Cooking Directions

  1. 1 Heat oven to 350 degrees F. Spray an 8x11x2-inch baking dish with cooking spray.
  2. 2 Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.
  3. 3 In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
  4. 4 In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.
  5. 5 Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.

Nutrition Facts

  • Calories 723.7
  • Carbohydrate 92.8 g
  • Cholesterol 111.7 mg
  • Fat 24.2 g
  • Fiber 12.3 g
  • Protein 57.9 g
  • Saturated Fat 9.6 g
  • Sodium 2173.6 mg
  • Sugar 12.9 g

Reviews

  1. Great recipe. I used a can of white kidney beans as I was out of black beans. I used a small can of Rotel diced tomatoes with green chilies as the basis for my sauce. These were great. I must have used larger onion and more corn because I had enough enchiladas to fill a - Read more ...
  2. Really great recipe!!! Even easier if you buy a rotiserre chicken. Will make this again and again. Thanks for the great supper
  3. love this recipe. make it at least once month.
  4. excellent recipe. everyone loved it. followed directions exactly.
  5. Great recipe! Very simple to make and kids liked it. Thank you!
  6. We thought this recipe was just okay. I'm going to keep looking for a good enchilada recipe.
  7. OMG... this recipe was super easy.. and since we always do the authentic Mexican enchiladas I thought we should put a kick in it...not only did my family love them... they were a hit and tasted great!!! I substituted the red for green chile sauce and it was fantastic!!! Definitely gonna do this again!!!
  8. Try this and loved it, but totally changed it according to what ingredients we had. We used corn tortillas, a fourth of an onion, a fourth of a green pepper, a full cup of enchilada sauce, no corn, and no cilantro. Yeah! Big changes, but other than that we followed the directions perfectly. The only - Read more ...
  9. My family loved these enchiladas. I cooked a bag of frozen chicken breasts in the crockpot and used half for this dish and half for another. I also used frozen corn and green enchilada sauce instead of the red.
  10. Added cumin and paprika
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