Looking for a delicious and healthy Mexican dish? Try our 1 Serving Chicken And Corn Enchiladas! Made with tender chicken, sweet corn, and rich tomato sauce, this dish is both satisfying and nutritious. Each serving contains only 297 calories, making it a guilt-free choice for lunch or dinner.

Besides being low in calories, our Chicken And Corn Enchiladas are also high in Protein, fiber, and essential Vitamins and minerals. The chicken provides protein, while the corn adds fiber and sweetness to the dish. The tomato sauce is packed with antioxidants and immune-boosting nutrients like vitamin C, potassium, and folate.

In this article, we'll share our recipe for Chicken And Corn Enchiladas, as well as some helpful tips and variations to make your meal even more delicious. Whether you're a seasoned cook or a beginner in the kitchen, our recipe is easy to follow and requires only a few basic ingredients.

Ingredients

To make our Chicken And Corn Enchiladas, you will need the following ingredients: - 1 cup cooked chicken breast, shredded - 1/2 cup canned corn, drained

Preparation

Preheat oven to 375°F. In a bowl, mix together the shredded chicken, corn, tomato sauce, salt, pepper, and chili powder. Place a tortilla on a flat surface and spoon half of the chicken mixture onto one end of the tortilla. Roll the tortilla tightly around the filling and place it seam-side down in a baking dish. Repeat with the second tortilla and remaining filling.

Nutritional Value

Here is the nutritional information for 1 Serving Chicken And Corn Enchiladas: - Calories: 297 - Protein: 25g

Serving Size

Our recipe makes 2 enchiladas, which is considered a single serving. The nutritional information provided is for one serving of 2 enchiladas. You can easily double or triple the recipe to serve more people.

Cooking Time

Our Chicken And Corn Enchiladas take about 35 minutes to prepare and cook. This includes 10 minutes of preparation time and 25 minutes of baking time in the oven.

Variations

You can customize our Chicken And Corn Enchiladas recipe to suit your taste preferences and dietary needs. Here are some variations you can try: - Vegetarian: Skip the chicken and add more veggies like bell peppers, onions, and mushrooms. - Gluten-free: Use corn tortillas instead of wheat tortillas.

Serving Suggestions

Our Chicken And Corn Enchiladas go well with a variety of sides and toppings. Here are some serving suggestions to try: - Guacamole or avocado slices - Pico de gallo or salsa

Storage

Our Chicken And Corn Enchiladas can be stored in the refrigerator for up to 3 days. To reheat, cover with foil and bake in the oven at 350°F for 15-20 minutes or until heated through. You can also freeze the enchiladas for up to 3 months. Wrap them tightly in plastic wrap and foil, then place them in a freezer-safe container. To reheat from frozen, thaw in the fridge overnight, then bake as directed.

Health Benefits

Our Chicken And Corn Enchiladas are a healthy and delicious choice for any meal. They are high in Protein, fiber, and essential Vitamins and minerals. Here are some of the health benefits of our enchiladas: - Protein: The chicken in our enchiladas is a great source of protein, which is essential for building and repairing muscles, bones, and other tissues. - Fiber: The corn in our enchiladas is a good source of fiber, which supports digestion, heart health, and blood sugar control.

Frequently Asked Questions

Here are some commonly asked questions about our Chicken And Corn Enchiladas: Q: Can I make these enchiladas ahead of time? A: Yes, you can assemble the enchiladas up to a day ahead of time and store them in the refrigerator. When you're ready to eat, simply bake them in the oven as directed.