Fiesta Chicken and Black Bean Enchiladas from Mission

Name: Fiesta Chicken and Black Bean Enchiladas from Mission
Total time: 104
Yield: 4
Ingredients: Cooking spray; 0.25 cup chicken broth; 1 (16 ounce) skinless, boneless chicken breast; 1 medium onion, diced; 1 red pepper, stemmed, seeded, and diced; 1 (15 ounce) can black beans, rinsed, drained; 1 cup corn kernels; 0.25 cup packed chopped fresh cilantro; 1 (4 ounce) can diced green chiles; 2.25 cups grated low-fat sharp Cheddar cheese, divided; 0.66666668653488 cup fat-free sour cream; Hot pepper sauce such as Tabasco®; Salt and pepper to taste; 8 Mission® Soft Taco Flour Tortillas; 0.66666668653488 cup enchilada sauce

Recipe by Mission Foods from allrecipes.com

Dinner 2 Hr. 44 Mins.

Ingredients

4 servings

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Cooking spray
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0.25 cup chicken broth
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1 (16 ounce) skinless, boneless chicken breast
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1 medium onion, diced
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1 red pepper, stemmed, seeded, and diced
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1 (15 ounce) can black beans, rinsed, drained
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1 cup corn kernels
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0.25 cup packed chopped fresh cilantro

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1 (4 ounce) can diced green chiles
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2.25 cups grated low-fat sharp Cheddar cheese, divided
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0.66666668653488 cup fat-free sour cream
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Hot pepper sauce such as Tabasco®
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Salt and pepper to taste
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8 Mission® Soft Taco Flour Tortillas
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0.66666668653488 cup enchilada sauce

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11x2-inch baking dish with cooking spray.
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.
In the same frying pan, add onion and red pepper. Sauté over medium heat until soft, approximately 5 minutes. Remove from the heat.
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.
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.
Bake in the preheated oven until sauce bubbles and enchiladas are heated through, about 35 minutes.