Stacked Enchiladas Made Light

Name: Stacked Enchiladas Made Light
Ingredients: 1 lb shredded chicken; 1 (13 ounce) can enchilada sauce; 1 (15 ounce) can black beans, drained and rinsed; 1 (15 ounce) can sweet corn; 1 small sweet onion, chopped; 1 12 cups shredded 2% cheddar cheese; 8 low-fat whole wheat tortillas

7 ingredients

6 steps

Ingredients

1 lb shredded chicken
1 (13 ounce) can enchilada sauce
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can sweet corn
1 small sweet onion, chopped
1 12 cups shredded 2% cheddar cheese
8 low-fat whole wheat tortillas

Directions

1

Cook chicken and shred.
2

Heat enchilada sauce.
3

Heat black beans and corn.
4

Stack on oven proof plates, starting with tortilla, then chicken, bean/corn mixture, onion, sauce, cheese.
5

Make two layers of each and heat in 350 degree oven for 5 minutes, or until cheese has melted (can be heated in microwave if you're worried about hot plates).
6

Top with additional onion and non-fat sour cream, if desired.