Spicy Enchiladas
Cook this low-fat chicken casserole in your microwave. It's a quick and easy yet totally satisfying family meal.
Ingredients
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1 jar (16 ounces) spicy black bean dip
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1 can (10 ounces) mild enchilada sauce
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2 cooked chicken breasts (12 ounces total) or 2 pouches (6 ounces each) fully cooked fajita-seasoned grilled chicken strips
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12 small corn tortillas
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1 cup grated taco-flavored cheese
Directions
1
In a medium-size bowl, blend bean dip and enchilada sauce. Place 1 cup of the sauce in a second bowl. Remove skin from chicken (if needed); cut into strips. Add to sauce in second bowl. Spread 1-1/2 cup of the remaining sauce on bottom of a 13 x 9 x 2-inch baking dish.
2
Wrap tortillas in damp paper towels and microwave for 1 minute. Spread 1/4 cup of the chicken mixture in a thin strip down center of each tortilla. Roll up. Transfer to dish in 2 rows of 6 enchiladas. Top with remaining sauce; sprinkle with cheese.
3
Cover with plastic wrap, venting a corner. Microwave on 60% power for 12 minutes, rotating halfway through.
Nutrition Facts
Calories 347, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 65 mg, Sodium 1069 mg, Carbohydrate 35 g, Fiber 7 g, Protein 29 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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