Chicken-and-Black Bean Enchiladas

  • 3 cups chopped, cooked chicken (about 1 rotisserie chicken)

  • 1 (15-ounce) can black beans, rinsed and drained

  • 1 (10-ounce) can diced tomatoes with green chilies

  • 1 (8¾-ounce can no-salt-added corn, drained

  • 1 (8-ounce) package shredded reduced

  • fat Mexican four-cheese blend, divided

  • 8 (8-inch) whole wheat flour tortillas

  • Vegetable cooking spray

  • 2 (10-ounce) cans enchilada sauce

  • Combine first 4 ingredients and 1-½ cups cheese in a large bowl. Spoon chicken mixture evenly down the center of each tortilla, and roll up. Arrange, seam side down, into a 13x9x2-inch baking dish coated with cooking spray.

  • Pour enchilada sauce evenly over tortillas, and sprinkle evenly with remaining ½ cup cheese.

  • Bake, covered, at 350 for 20 minutes. Remove foil and let stand at least 5 minutes before serving. Add sour cream, if desired.

Chicken-and-Black Bean Enchiladas photo

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