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    Cheesy Chicken Enchilada Bake

    Source of Recipe


    List of Ingredients

    1 pound boneless, skinless chicken breasts
    (about 2 cups)
    1/2 cup water
    1 tablespoon chili powder
    1 can (15 ounces) low sodium black beans
    (drained and rinsed)
    1 cup frozen corn
    1 cup salsa
    8 (6-inch) whole wheat tortillas
    1/2 cup cheddar cheese, shredded


    Cut chicken breast into 4-5 chunks. Simmer in a large saucepan with water and chili powder. Cook until internal temperature is 165 F (about 10 minutes). Remove chicken from pan. Shred or cut into small chunks and return to pan. Add beans, corn, and salsa to saucepan. Cook until hot, about 2 minutes. Remove from heat. Spread 1/2 cup of chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 9″13″ pan. Spread any leftover chicken mixture over the top of the enchiladas. Bake at 375F for 12-15 minutes. Sprinkle cheese on top of the enchiladas during the last 5 minutes of cooking. Serve immediately.




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