- 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
- Preheat oven to 350 degrees.
- 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!
- Add in cooked rice, yogurt, black beans, corn, 1/2 of cheese, and enchilada seasoning. Mix well.
- Pour 1/3 of enchilada sauce in a 9x13 pan or enough to just cover the bottom.
- Stuff tortillas with filling and lay seam-side down in the pan.
- Cover with remaining enchilada sauce and remainder of cheese.
- Bake until heated through and bubbly, about 25-30 minutes. Cooking time will increase a bit if you make ahead and refrigerate.
- 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.