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Living/Home  - healthy cooking 

Cheese and chicken Enchiladas healthy version

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 4 servings

Ingredients
About 1 cup of black cooked beans or canned beans
1 cup of corn (either frozen or canned)
½ cup of cheese (you may use any cheese, but it has to be melt shredded. Preferably low fat)
½ cup of cilantro
¼ cup of thinly chopped onion
½ cup of thinly chopped tomato 
1 taza de salsa fresca cruda (Tomato, onion, cilantro, lime juice, salt and pepper. Mix everything and let it marinate at least one hour)
2 tomatoes
½ onion
2 tbs of oil
8 tortillas (corn)
¼ cup of white cheese (Mexican queso fresco or feta cheese)
Cooking spray
½ pound of cooked chicken cut in small pieces


 

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Preheat oven to 375 F
Enchilada sauce
In the blender or food processor, mix ½ onion, 2 tomatoes, salt and pepper (you may add garlic)
In a small pan make the enchilada sauce. Heat oil to medium heat. When hot pour the mix. Let it cook for about 10 minutes at low heat.  If you prefer you can use store bought enchilada sauce such as Trader's Joe enchilada sauce.


Making enchiladas 
Mash the beans to medium coarse consistency.
Mix the beans, shredded cheese, chicken, ¼ cup of cilantro, and half of the enchilada sauce.

Prepare a baking sheet with oil spray and put ½ of the left enchilada sauce in the dish
Warm the tortillas in the microwave over and cover them with a wet paper towel to add humidity.

Put filling in each tortilla and roll it. Put it on the baking sheet.

When all tortillas are ready, pour the enchilada sauce and half of white cheese.

Bake it for about 20 minutes

When ready to serve, top with the remaining salsa fresca, cilantro, tomato and cheese. 

 


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Healhty enchiladas
 Steamed cabbage
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