Ingredients for 5 Minute Low Fat Tex Mex Enchiladas
- 1 (15-ounce) can fat free refried beans, drained and rinsed
- 1 (15-ounce) can fat free turkey chili, drained
- 1 cup frozen whole kernel corn, thawed
- 1 (10-ounce) can diced tomatoes and green chilies, undrained
- 1 (10.75-ounce) can condensed low sodium cream of mushroom soup
- 1 cup shredded cheddar cheese, divided
- 6 corn or flour tortillas
- cooking spray
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How to Make 5 Minute Low Fat Tex Mex Enchiladas
- Preheat oven to 375°F (190°C). Spray a 9x13 inch baking pan with cooking spray.
- Warm 6 corn or flour tortillas in the microwave, wrapped in damp paper towels, for 45 seconds to 1 minute, until pliable.
- In a medium bowl, combine 1 (15-ounce) can chili (drained), 1 (15-ounce) can beans (drained and rinsed), 1 cup frozen corn (thawed), and 1/2 cup shredded cheddar cheese.
- Place about 1/5 of the chili mixture in the center of each tortilla. Fold in the sides, then roll up and place seam-down in the prepared baking pan.
- In a small bowl, whisk together 1 (10-ounce) can diced tomatoes and green chilies (undrained), 1 (10.75 ounce) can condensed low-sodium cream of mushroom soup, and the remaining 1/2 cup shredded cheddar cheese.
- Pour the cheese sauce evenly over the enchiladas.
- Bake for 45-50 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
5g
Fat
6g
Carbs
15g
