Quick and Easy Chicken Enchiladas

• servings: 5 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

1 15-ounce can Enchilada sauce (or 2 cups)

4 scallions, sliced, divided

4-ounce can diced chiles or canned jalapeños, drained and chopped* see ingredient note

2 cups diced or shredded cooked chicken

1 cup frozen corn, thawed under running water

½ cup salsa, plus more for serving

1/3 cup sour cream, preferably reduced-fat

10 corn tortillas (6-inch or soft taco size) *see ingredient note

1 ½ cup shredded Mexican cheese (6 ounces)

Directions

Preheat oven to 400 degrees F. Coat a 9 by 13-inch baking dish with cooking spray. Spread ½ cup Enchilada sauce in the bottom of the dish.

Stir 2 scallions, canned chiles or jalapeños, chicken, corn, salsa and sour cream in a medium bowl until coated.

Warm 5 tortillas in the microwave* for 20 to 30 seconds until pliable. Spoon ¼ cup filling onto the center of a tortilla. Roll up and set, seam-side-down, in the prepared baking dish. Repeat with the remaining warmed tortillas. Warm the remaining 5 tortillas and continue filling them and arrange them into the casserole dish. Spread the remaining sauce over the enchiladas.

Transfer to the oven and bake 15 minutes. Top with cheese and continue baking until the enchiladas are steaming hot all the way through, the sauce is bubbling and the cheese is melted, about 10 minutes longer. Let cool 10 minutes before serving. Serve topped with the remaining 2 sliced scallions.

Nutrition

• Serving Size: 2 enchiladas
• Calories: 421
• Total Fat: 17 g
• Saturated Fat: 8 g
• Total Carbohydrate: 40 g
• Dietary Fiber: 5 g
• Total Sugars: 10 g
• Protein: 29 g