Lean Chicken Enchiladas

Lean Chicken Enchiladas from Top Ate on Your Plate

Makes 6 enchiladas

Ingredients

• 1 tsp olive oil
• 1/2 Vidalia onion, chopped
• 1/2 pepper, sliced (any color)
• 1/2 cup canned corn kernels, no salt added
• 1/2 cup canned black beans, drained, reduced sodium
• 1 tsp cumin
• 1 tsp garlic salt
• 2 large chicken breast halves, cooked and diced
• 8 oz shredded cheddar cheese, divided
• 6 8 inch low carb flour tortillas (80 calories per tortilla) or whatever you prefer
• 8 oz fat free sour cream, divided
• 1 1/2 cups salsa, divided
• Chopped cilantro for garnish

Directions

1. Preheat oven 375 degrees.  Heat olive oil in a medium non-stick skillet over medium heat.  Add onion, peppers, corn and beans.  Season with garlic salt and cumin.  Cook for 7-8 minutes or until onions are translucent. Remove from heat and stir in chicken, 4 oz of cheddar cheese, 6 oz of sour cream and 3/4 cup salsa.
2. Place the fill in the center of each tortilla and roll up tightly.  Place seam side down in a 13x9 baking dish.  Top enchiladas evenly with with remaining 4 oz of cheese and remaining 3/4 cup salsa.
3. Bake at 375 degrees for 25 minutes.  Garnish with chopped cilantro and remaining sour cream.

Note: To make the recipe even lighter, low fat cheddar cheese could be used, but I don't recommend it.  In this recipe, the ooey gooey cheesiness is a major component and would be majorly sacrificed with low fat cheese.