How to Make Corn Cheese

Fiesta Chicken And Black Bean Enchiladas From Mission&Reg;

Cheese corn toast cheese corn toast is a simple breakfast recipe that can be prepared within just 5 minutes.

Recipe Summary Fiesta Chicken And Black Bean Enchiladas From Mission&Reg;

Shredded chicken, black beans, corn, cheese, and chiles in a creamy sauce are rolled into tortillas and baked with enchilada sauce and more cheese for this family-pleasing favorite.

Ingredients | Corn Cheese

8 Mission® Soft Taco Flour Tortillas

Cooking spray

¼ cup chicken broth

1 (16 ounce) skinless, boneless chicken breast

1 medium onion, diced

1 red pepper, stemmed, seeded, and diced

1 (15 ounce) can black beans, rinsed, drained

1 cup corn kernels

¼ cup packed chopped fresh cilantro

1 (4 ounce) can diced green chiles

2 ¼ cups grated low-fat sharp Cheddar cheese, divided

⅔ cup fat-free sour cream

⅔ cup enchilada sauce

Hot pepper sauce such as Tabasco®

Salt and pepper to taste

Directions

Heat oven to 350 degrees F. Spray an 8x11x2-inch baking dish with cooking spray.

Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.

In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.

In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.

Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.

Info | Corn Cheese

prep: 10 mins cook: 1 hr 10 mins total: 1 hr 20 mins Servings: 4 Yield: 4 servings

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