Chicken-and-Black Bean Enchiladas
Janet Spaulding
ingredients
- 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 (8 3/4-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
directions
- 1
Combine first 4 ingredients and 1-1/2 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.
- 2
Pour enchilada sauce evenly over tortillas, and sprinkle evenly with remaining 1/2 cup cheese.
- 3
Bake, covered, at 350 for 20 minutes. Remove foil and let stand at least 5 minutes before serving. Add sour cream, if desired.
Source: Janet Spaulding
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