Chicken and Corn Enchilada Bake

Chicken and Corn Enchilada Bake

recipe by

180
calories
15
ingredients
8
servings
3.61

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Ingredients

1 purple onion chopped
1 red capsicum /bell pepper, washed, deseeded and sliced
1 capsicum yellow/orange, /bell pepper, washed, deseeded and sliced
10 ozs corn kernels washed and drained
salt to season, only if needed to your tastes
1 can condensed tomato soup or enchilada sauce
2 cups low-fat mozzarella cheese grated light/, divided
5 flour tortillas regular sized, cut in half to make 10 pieces
1 stem shallots finely chopped, /green onions, chopped
chopped cilantro a handful of fresh, /coriander, optional, shredded

Nutrition Facts

180
calories
3
g fat
7
g sugar
Amount Per Serving (recipe is 8 servings)
Calories 180
Calories From Fat 30
% Daily Value*
Total Fat 3g
5%
Saturated Fat 1g
5%
Trans Fat g
Cholesterol 5mg
2%
Sodium 950mg
40%
Potassium 270mg
8%
Total Carbohydrates 26g
9%
Dietary Fiber 2g
8%
Sugars 7g
Protein 12g
24%
Vitamin A
25%
Vitamin C
25%
Calcium
30%
Iron
8%

Weight Watchers Points

PointsPlus: 5
SmartPoints: 5