Cheesy Chicken Enchiladas
Bring the flavors of Mexico to your home with this cheesy chicken enchiladas recipe from Cabot. They're easy to make for the whole family. Try them tonight!
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Cooking tools:
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Saucepan
- Stove
- Microwave
- Spoon
- Measuring cup
Ingredients
- Cooking spray
- 2 cups cubed cooked boneless, skinless chicken breasts
- 10 ounces Cabot Sharp Lite75 Cheddar, grated (about 2½ cups), divided
- 1 cup Cabot Light Sour Cream, divided
- ¼ cup chopped onion
- ½ cup drained no-salt-added canned black beans
- ½ cup frozen corn
- 8 (6-inch) whole grain or flour tortillas
- 1 (10-ounce) can mild or hot enchilada sauce
- 1½ cups diced fresh tomatoes
- 1 (4-ounce) can diced green chiles
- Garnishes: shredded lettuce, fat-free refried beans and additional sour cream
Ready to cook this?
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