Ingredients

• c
• 0.25 cups chicken broth
• 16 ounces skinless , boneless chicken breast
• 1 medium onion , diced
• 1 red pepper - stemmed , seeded, and diced
• 1 , 15 ounce
• 1 cup canned corn kernels
• 0.25 cups packed chopped fresh cilantro
• 1 , 4 ounce
• 2.25 cups grated low-fat sharp Cheddar cheese , divided
• 0.67 cups fat-free sour cream
• hot pepper sauce , such as Tabasco
• salt and ground black pepper to taste
• 8 Missions Soft Taco Flour Tortillas
• 0.67 cups enchilada sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11x2-inch baking dish with cooking spray.
2. 2 Pour chicken broth into a small frying pan and bring to a simmer. Add chicken, cover, and simmer until no longer pink in the center and the juices run clear, about 25 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the pan and let cool.
3. 3 In the same frying pan, add onion and red pepper. Sauté over medium heat until soft, approximately 5 minutes. Remove from the heat.
4. 4 Shred cooled chicken and place into a large bowl. Add onion mixture, black beans, corn, cilantro, and chiles. Stir in 2 cups Cheddar and sour cream until thoroughly blended. Add Tabasco, salt, and pepper.
5. 5 Place 1/8 of the mixture into center of each tortilla. Roll tortillas and place into the prepared baking dish. Pour enchilada sauce over top and sprinkle with remaining 1/4 cup Cheddar.
6. 6 Bake in the preheated oven until sauce bubbles and enchiladas are heated through, about 35 minutes.

Nutrition per serving