Ingredients
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1 tbsp canola oil
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1/2 cup chopped onion
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1 tbsp minced garlic
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4 oz diced green chilies, drained
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2 (8 oz) cans tomato sauce, no salt added
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1 (14.5 oz) cans diced tomatoes, no salt added
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2 tsp ground cumin
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2 tsp garlic powder
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1 tsp chili powder
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1 tsp all-purpose flour
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2 cups cooked and shredded chicken breast
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1/2 cup canned black beans, rinsed and drained
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1/2 cup frozen corn
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8 corn tortillas
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1 cup shredded reduced-fat Monterey Jack cheese or cheddar or a combination of cheeses
Steps
1
Preheat oven to 350 degrees. Coat a large saute pan with oil. Saute onion and garlic until tender; add drained chilies, tomato sauce and tomatoes. Sprinkle with the cumin, garlic powder, chili powder and flour. Stir well to combine.
2
Add one cup of the sauce to the shredded chicken, mix in the rinsed and drained black beans and corn.
3
Microwave tortillas on high for 30 seconds to soften and make them more pliable. Coat the bottom of a 13 x 9"pan with a ladle of sauce.
4
Divide chicken mixture among the 8 tortillas. Fold tortillas over the filling, arrange in baking pan, top with remaining sauce and cheese. Bake in oven until the cheese melts.
5
Serve on a bed of shredded lettuce. Garnish with cilantro leaves, chopped scallions, low-fat sour cream, chopped tomatoes, salsa, and/or diced avocado if desired.
