Cheesy Enchiladas
You can never have too many Mexican recipes, so give Cheesy Enchiladas a try. This recipe serves 4. This main course has 622 calories, 45g of protein, and 12g of fat per serving. This recipe covers 35% of your daily requirements of vitamins and minerals. Head to the store and pick up chicken breast, chili powder, corn, and a few other things to make it today. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 35 minutes.
Instructions
Cut chicken into 5 pieces.
Place in a large pan, sprinkle with chili powder and cover with 1/2 cup water. Bring just to a boil, reduce heat to medium-low and simmer for 10 minutes, until a thermometer inserted in thickest part registers 165F.
Transfer chicken to a cutting board (pour out any remaining water), shred or cut into small chunks and return to pan.
Add beans, corn and salsa. Cook over medium-high heat, stirring, until mixture is hot, about 5 minutes.
Preheat oven to 375F; mist a 9-by-13-inch baking pan with cooking spray.
Lay a tortilla out on a work surface; spread 1/2 cup of chicken mixture down center.
Roll up and place seam-side down in pan. Repeat with remaining tortillas and chicken mixture. (If you have chicken left over, spread it on top of enchiladas.)
Sprinkle cheese evenly over enchiladas; bake until cheese has melted and enchiladas are hot, about 5 minutes longer.