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Santa Fe Chicken Enchiladas

Prep time 10 mins
Cook time 20 mins
Yield 4 servings (serving size: 1 enchilada and 1 tablespoon sour cream)


  • 1 cup frozen cooked diced chicken breast, thawed
  • 3 tablespoons chopped fresh cilantro, divided
  • 1/4 teaspoon pepper
  • 1 (15-ounce) can chunky chili-style tomato sauce (such as Hunt's Ready Sauce)
  • 2 tablespoons water
  • 4 (6-inch) corn tortillas
  • 1 (15-ounce) can black beans, rinsed, drained, and divided
  • 1/3 cup (1 1/3 ounces) shredded Monterey Jack cheese, divided
  • Cooking spray
  • 1/4 cup fat-free sour cream

Nutrition Information

  • calories 239
  • fat 4.5 g
  • satfat 1.9 g
  • protein 15.6 g
  • carbohydrate 32.3 g
  • fiber 7.3 g
  • cholesterol 31 mg
  • iron 2.5 mg
  • sodium 460 mg
  • calcium 221 mg

How to Make It

  1. Combine chicken, 2 tablespoons cilantro, and pepper in a small bowl; stir well.

  2. Combine tomato sauce and water; pour into a plate. Set aside.

  3. Microwave 2 tortillas, uncovered, at HIGH 10 seconds; dip each tortilla in sauce mixture. Spoon 1/4 cup chicken mixture down center of each tortilla; top each with 2 tablespoons black beans and 1 tablespoon cheese. Roll up tortillas, and place seam sides down in an 8-inch square baking dish coated with cooking spray. Repeat procedure with remaining 2 tortillas, sauce mixture, chicken mixture, black beans, and cheese.

  4. Pour any remaining tomato sauce mixture over enchiladas; top with remaining black beans and remaining cheese. Bake, uncovered, at 375° for 20 minutes or just until bubbly. Sprinkle with remaining 1 tablespoon cilantro. Serve with sour cream.

Oxmoor House Healthy Eating Collection