Chicken and Vegetable Enchiladas

This recipe for healthy chicken and vegetable enchiladas makes enough to serve an army. Serve up these healthy enchiladas if you are planning on feeding a number of guests. Add a small side salad with vinaigrette for a complete meal.

Prep Time: 10 minutes
Cook Time: 1 hour, 5 minutes
Total Time: 1 hour, 15 minutes


Ingredients:

1 tsp canola oil
1 1/2 cups chopped summer squash
1 15 oz. can black beans, drained and rinsed
1 cup fresh corn kernels
2 cups cooked, shredded skinless chicken breast
1/4 cup crumbled queso fresco
10 6-inch corn tortillas
3 cups enchilada sauce
1 cup shredded cheddar cheese


Preparation:

1. Preheat the oven to 350°F

2. Heat the canola oil in a large skillet over medium-high heat. Add the squash, black beans, and corn, and sauté for 5 minutes, until tender. Add the chicken, and cook 3 minutes, until heated.

3. Pour 2 cups of enchilada sauce in a 9x13-inch baking dish coated with cooking spray. Spoon a heaping 1/4 cup of the chicken mixture into the center of a corn tortilla. Sprinkle with about 2 tsp of queso fresco, and then roll the ends of the corn tortilla around the filling. Place the rolled tortillas, seam-side down into the baking dish. Repeat with the remaining tortillas and filling.

4. Pour the remaining 1 cup of enchilada sauce evenly over the enchiladas, and top with the cheddar cheese.

5. Bake, uncovered, 30 minutes until the cheese is melted and bubbly.

Serves 10

Per Serving Calories 235