Stacked Enchiladas Made Light |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 10 |
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A great recipe, but too heavy for me so I lightened it up. Ingredients:
1 lb shredded chicken |
1 (13 ounce) can enchilada sauce |
1 (15 ounce) can black beans, drained and rinsed |
1 (15 ounce) can sweet corn |
1 small sweet onion, chopped |
1 1/2 cups shredded 2% cheddar cheese |
8 low-fat whole wheat tortillas |
Directions:
1. Cook chicken and shred.
2. Heat enchilada sauce.
3. Heat black beans and corn.
4. Stack on oven proof plates, starting with tortilla, then chicken, bean/corn mixture, onion, sauce, cheese. Make two layers of each and heat in 350 degree oven for 5 minutes, or until cheese has melted (can be heated in microwave if you're worried about hot plates).
5. Top with additional onion and non-fat sour cream, if desired.
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