Chicken Enchiladas

Chicken enchiladas

This is a dish to enjoy! Especially today as we celebrate the second year of Myplate2yours.  Thank you for allowing me to share two fun years of easy cooking and healthy eating with you.  Feliz Cumpleaños, Myplate2yours!

Chicken Enchiladas (serves 6)

1 pound skinless boneless chicken breast, cooked and diced

1 medium sweet onion

1-1/2 cups shredded Monterey Jack cheese

1/2 can corn

1/2 can black beans

1-10 ounce can enchilada sauce (or 10 ounces homemade enchilada sauce)

12 corn tortillas

In a medium bowl, combine chicken, onion, corn, beans and half the cheese.  In a skillet, combine enchilada sauce with 1/2 cup water.  Heat to simmer.  Place a tortilla in sauce.  When limp, remove it to a plate while shaking off excess sauce back into skillet.  Spoon 1/4 cup filling across diameter of tortilla.  Roll-up the tortilla and set it seam side down in baking pan.  Repeat this for each tortilla, arranging them in a single layer.

Pour remaining sauce over tortillas and sprinkle with remaining cheese.  Cover the pan with foil.  Bake in a preheated 350 degree oven for 20 minutes.  Remove foil and bake 5 minutes more.  Serve with sliced avocado and non-fat plain Greek yogurt (for a perfect higher protein, lower fat substitute for sour cream).  Enjoy!!

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