Cooking for a Cause: Cheesy Chicken Enchilada Bake

Servings: 1 enchilada bake serves 8

Cooking Time: 35 minutes

Preparation tips:

  • Wash hands with soap before and after working with raw chicken.
  • Prepare ahead by doing steps 1 and 2 the day before you plan to serve. Cover and refrigerate overnight. Assemble, cook, and serve.
More Tips: 
  • Divide the enchiladas into 2 pans. Wrap and freeze half of them for another meal.
  • Learn how to prepare dry beans.
Cost Per Serving: $.79


  • 1 pound boneless, skinless chicken breast (about 2 cups)
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1 can (15-ounce) low sodium black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 cup salsa
  • 8 whole wheat tortillas
  • Cooking spray
  • 1/2 cup 2%-fat shredded cheddar cheese


  • Cut chicken breast into 4-5 chunks. Simmer in a large saucepan with water and chili powder. Cook until internal temperature is 165° F (about 10 minutes).
  • Remove chicken from pan. Cut or shred into small chunks and return to pan. Add beans, corn, and salsa to saucepan. Cook until hot, about 2 minutes. Remove from heat.
  • Spread 1/2 cup of chicken mixture down the center of each tortilla. Roll up and place seam-side down in greased 9×13 pan.
  • Spread any leftover chicken mixture over the top of the enchiladas.
  • Bake at 375°F for 12-15 minutes.
  • Sprinkle cheese on top of the enchiladas during the last 5 minutes of cooking.
  • Serve immediately.
  • Enjoy!