- 20 mins
- 45 mins
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Ingredients
- 1/2 cup no salt added salsa
- 1/2 cup canned low sodium chicken broth, undiluted
- 1 tsp ground cumin
- 3 (8oz) cans no salt added tomato sauce
- 3 cups cubed cooked chicken breast (skinned before cooking and cooked
- without salt)
- 3 Tbsp chopped pickled jalapeno peppers
- 1 (15oz) can no salt dded black beans, rinsed and drained
- 12 (6 inch) corn tortillas
- 1 1/2 cups (6oz) shredded reduced fat sharp cheddar cheese
- 1/2 cup (2oz) shredded reduced fat Monterey Jack cheese
- 3/4 cup low fat sour cream
- 1/2 cup chopped green onions
Preparation
Step 1
Combine first 4 ingredients; stir well. Spread 3/4 cup mixture in bottom of a 13x9x2 inch baking dish. Combine chicken, pepper, black beans, and 1/2 cup tomato sauce mixture in a medium bowl. Stir well. Spoon chicken mixture evenly down centers of tortillas. Roll up tortilla; place, seam side down, on sauce mixture in baking dish. Top with remaining sauce mixture and cheeses. Cover and bake at 350 for 25 minutes. Top with sour cream, and sprinkle with green onions.
Calories: 458
Total Fat: 14.4g
Cholesterol: 73mg
Carbs: 50.1g
Sodium: 724mg