Servings:Â 1 enchilada bake serves 8
Cooking Time:Â 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.
- Divide the enchiladas into 2 pans. Wrap and freeze half of them for another meal.
- Learn how to prepare dry beans.
INGREDIENTS
- 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