A Lotta Enchilada

Recipe summary

Brought to you by Molson 67

Colourful, flavour-packed chicken, black bean and corn enchiladas.

Per enchilada: 354 calories, 9.7 g total fat (3.7 g saturated fat), 23 g protein, 45 g carbohydrate, 7.6 g fibre, 40 mg cholesterol, 535 mg sodium

You will need two 9 x 13-inch baking dishes or one very large baking pan for this recipe.

Preparation time:
Cooking time:
Yield: 10

Ingredients

Enchilada Sauce

• 2 teaspoons olive oil
• 1 1/2 cups diced onions
• 2 teaspoons minced garlic
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 can (28 oz/ 796 mL) crushed tomatoes
• 1 cup reduced-sodium chicken broth
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons minced fresh cilantro

Filling

• 2 cups chopped cooked chicken breast (see tip)
• 1 cup canned black beans, drained and rinsed
• 1/2 cup minced red bell pepper
• 1/2 cup chopped green onions
• 1/2 cup whole kernel corn
• 1/2 cup grated carrots
• 1 tablespoon freshly squeezed lime juice
• 1/2 teaspoon each ground cumin and chili powder
• 2 tablespoons minced fresh cilantro

Enchiladas

• 10 small whole wheat flour tortillas
• 2 cups packed grated light old (sharp) cheddar cheese, divided (8 oz / 227 g)
• Sour cream (light) and chopped green onions for garnish