INGREDIENTS :
- 1/4 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, drained and rinsed
- 1 cup corn kernels
- 1/4 cup packed chopped fresh cilantro
- 1 (4 ounce) can diced green chilies
- 2 1/4 cups grated low-fat sharp Cheddar cheese, divided
- 2/3 cup fat free sour cream
- 2/3 (10 ounce) can red enchilada sauce
- Tabasco to taste
- Salt and pepper, to taste
PROCEDURE :
- Heat oven to 350 degrees F. Spray an 8"X11"X2" baking dish with cooking spray.
- 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.
- In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
- 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.
- 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.
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