Sunday, April 7, 2013

Lighter Version Chicken Enchiladas


Ingredients:

  • 2 large chicken breasts, cooked and shredded
  • 2 c cooked brown rice
  • 1/2 can black beans, drained
  • 1/2 c corn (off the cob is ideal, frozen is next best, canned is 3rd choice)
  • 1 c plain, non-fat yogurt
  • 1/2 packet of enchilada seasoning packet (or add more to taste)
  • 2 c shredded cheese, divided
  • 1 large can or 2 small cans of enchilada sauce (I like Old El Paso Mild)
  • 6-8 tortillas (soft taco size)
  • Optional toppings: non-fat plain yogurt, light sour cream, sliced avocado, guacamole, shredded lettuce, green onions, diced tomatoes, cilantro

Directions:

  1. Preheat oven to 350 degrees.
  2. Bake or boil chicken breasts. Shred.  This is so easy to do with a kitchen aid mixer.  Just quarter cooked chicken breasts while still warm and turn on med-high with the blade attachment for 30 seconds or so.  It shreds the chicken beautifully!
  3. Add in cooked rice, yogurt, black beans, corn, 1/2 of cheese, and enchilada seasoning. Mix well.
  4. Pour 1/3 of enchilada sauce in a 9x13 pan or enough to just cover the bottom.
  5. Stuff tortillas with filling and lay seam-side down in the pan.
  6. Cover with remaining enchilada sauce and remainder of cheese.
  7. Bake until heated through and bubbly, about 25-30 minutes.  Cooking time will increase a bit if you make ahead and refrigerate.
  8. Top with your favorite toppings!  Enjoy!
I generally quadruple this recipe for dinner club which also gives me a pan to freeze for later.  Always a hit with my family and easy to make if you're feeding a larger group not only for quantity, but because you can easily make it ahead of time. 

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