Low Sodium Enchiladas Recipe

Preheat the oven to 350°F. Grease a 9×13-inch glass or oven-proof baking dish.
In a large sauté pan over medium-high heat, add the olive oil. Once hot, add the onion and sauté for 5-7 minutes until translucent.
2 tablespoons olive oil, 1 large white onion
Add the garlic and mix, cooking for another 30 seconds.
3 cloves garlic
Add the spices, cooked chicken breast, 1 cup of enchilada sauce, corn, black beans, and cilantro. Mix well and cook for 5 minutes until heated through.
1 teaspoon chili powder, 1 teaspoon ground cumin, 24 ounces cooked chicken breast, 1½ cups low sodium enchilada sauce, ⅓ cup low-sodium canned corn, ⅓ cup low-sodium black beans, 2 tablespoons fresh cilantro
Lay a tortilla on a flat surface. Add a couple of tablespoons of filling to the bottom half of the tortilla and sprinkle some cheese on top. Roll the tortilla tightly, then place in the prepared baking dish.
8 low-carb or whole-grain tortillas, 2 cups low-sodium cheese
Repeat, using the 8 tortillas to fill up the baking dish.
Spread the remaining ½ cup of enchilada sauce over the tortillas, then sprinkle the remaining cheese over the top.
Bake the enchiladas for 20-25 minutes until the cheese is melted and bubbling.