Sunday, January 8, 2012

Chicken Enchiladas

4 corn tortillas [or use whole wheat for more fiber]
1-1/2 c. shredded, cooked chicken
1/2 c. navy beans [or other white beans that your family won't notice]
1/2 c. corn
1 c. salsa [medium or hot, not mild]
1 c. plain low fat yogurt
1/2 c. low fat sour cream
1/2 c. reduced fat Jack cheese

Mix chicken, beans, and corn. In another bowl, mix the next three ingredients. Add half the salsa mixture to the chicken mixture, then fill the tortillas (heated according to package directions) with the chicken mixture. Place tortillas seam side down in sprayed 8"x8" baking pan. Pour the rest of the salsa mix on top. Sprinkle cheese on top. Cover with foil and bake at 350 degrees for 30 minutes.

Original recipe can be found HERE.


  1. You definitely need medium to hot salsa; I only had mild on hand so they were a little plain. My family did not even notice the beans!

  2. This doesn't work well for leftovers. (They were too mushy.) If you double the batch like I did, only fill the tortillas you think you'll eat the first night. Refrigerate the filling and sauce that you don't use. Then, the next night, fill the tortillas with the leftovers.


Thanks for your feedback!