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Enchilada cups

Makes 10 servings


  • 10 whole grain tortillas
  • 2 cups boneless skinless chicken breast, cooked & shredded
  • 1 14 ounce can low sodium black beans, drained & rinsed
  • 1 14 ounce can whole kernel corn, drained & rinsed
  • 10 ounce can enchilada sauce
  • ½ cup shredded cheese of your choice

Optional toppings:

  • Sour cream
  • Guacamole
  • Salsa
  • Lettuce
  • Sliced green onions


Preheat oven to 350° F.

In a muffin tin, make cups out of the tortillas. Fold them in half, then in half again. Spread out so there is a small cavity in the middle for the filling. Bake for 10-12 minutes, until the edges are lightly browned.

While tortillas are browning, make filling. Mix chicken, beans, corn, and enchilada sauce in a large bowl. Once tortillas are done, remove from oven. Scoop filling into each tortilla. Top with a pinch of cheese. Bake for 15 minutes, until cheese is melted. Serve with your choice of toppings.

Nutrition analysis per serving: 260 calories, 7 g fat, 17 g protein, 35 g carbohydrate, 6 g fiber, 620 mg sodium

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