Sunday, April 7, 2013

Lighter Version Chicken Enchiladas


  • 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


  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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