Fiesta Chicken and Black Bean Enchiladas from Mission

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.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 20 mins
• Calories: 724 Calories

Ingredients

• 1 (4 ounce) can diced green chiles
• salt and pepper to taste
• 1 medium onion, diced
• cooking spray
• 1 cup corn kernels
• 8 Mission® Soft Taco Flour Tortillas
• 1 (16 ounce) skinless, boneless chicken breast
• 1 red pepper, stemmed, seeded, and diced
• 1 (15 ounce) can black beans, rinsed, drained
• Hot pepper sauce such as Tabasco®
• 0.25 cup chicken broth
• 0.25 cup packed chopped fresh cilantro
• 2.25 cups grated low-fat sharp Cheddar cheese, divided
• 0.66666668653488 cup fat-free sour cream
• 0.66666668653488 cup enchilada sauce

Recipe Instructions

Step 1

Heat oven to 350 degrees F. Spray an 8x11x2-inch baking dish with cooking spray.

Step 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.

Step 3

In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.

Step 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.

Step 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.