This lightened-up version of enchiladas from Kim’s Cravings takes just 30 minutes to make — and half of that time is for baking. Toss in leftovers and use spicy salsa instead of tomato soup for an extra kick. With less than 250 calories a serving, this dish is virtually guilt-free.
- 1 cup (240 ml) cooked brown rice or quinoa
- 2 cups (480 ml) cooked chicken, cubed or shredded
- 1 14.5-ounce can (406 grams) of tomato soup
- 1 4-ounce can (112 grams) of chopped green chiles
- 1/2 cup (120 ml) corn kernels, frozen, canned or roasted
- 1/2 cup (120 ml) canned black beans, drained and rinsed
- 2 tablespoons (30 ml) fresh cilantro, chopped
- 1/2 teaspoon (2.5 ml) cumin
- 1 teaspoon (5 ml) chili powder
- 1/2 teaspoon (2.5 ml) garlic salt
- Salt and pepper, to taste
- 1 cup (240 ml) shredded cheese, divided
- Optional garnish:
- Diced avocado, tomato and fresh cilantro
Preheat oven to 375°F and prepare an 8-by-8 pan or 2 to 2 1/2 quart baking dish with nonstick cooking spray.
In a large bowl, combine brown rice or quinoa, chicken, soup or salsa, green chiles, corn, black beans, cilantro, cumin, chili powder, garlic salt and 1/2 cup shredded cheese.
Spread mixture into the prepared baking dish. Top with remaining 1/2 cup shredded cheese. Bake uncovered until bubbly and cheese is melted, about 15 minutes.
Serve immediately and garnish with avocado, tomato and cilantro, if desired.
Serves: 6 | Serving Size: 1/6 recipe
Per serving: Calories: 238; Total Fat: 15g; Saturated Fat: 7g; Monounsaturated Fat: 2g; Cholesterol: 78mg; Sodium: 485mg; Carbohydrate: 24g; Dietary Fiber: 3g; Sugar: 5g; Protein: 24g