Wednesday, September 8, 2010

Chicken Verde Enchiladas

This is one of my go-to recipes since it is easy, healthy and very delicious! Last night I actually delivered it to 3 of my neighbors to spread a little sunshine. One recently had the cutest little baby girl, another had surgery last week and the last one has done her fair share of spreading sunshine!

Chicken Verde Enchiladas
2 cans of chicken breast (about 24 oz)
15 oz can of black beans (rinsed and drained)
15 oz can of corn (drained)
4 oz can of chopped green chilies (drained) (Add an extra can for added spice)
8 oz of sour cream (I use fat free) ***You can also use cream cheese if you want it creamier***
28 oz can of verde enchilada sauce (pictured below available at Target)
1 cup shredded Cheddar Cheese

Combine chicken, black beans, corn, green chilies, sour cream and a generous splash of the enchilada sauce (about 1/3 cup). In a shallow dish pour some of the enchilada sauce. Place tortilla in this dish (to get it wet) and then fill with mixture (you can make them as big as you want). Refill shallow dish as needed, which is probably use about half of the enchilada sauce. Place in a 9x13 pan that has a thin coating of the enchilada sauce on the bottom. When the pan is filled up with enchiladas pour the remaining enchilada sauce over the top and finish with the shredded cheddar cheese. Bake at 350 for 30-45 until bubbly.

This recipe usually makes around 10 enchiladas, which would be 8 WW points a piece. (7 points without the cheese on top).

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