Chicken-and-Black Bean Enchiladas |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
3 cups chopped cooked chicken (about 1 rotisserie chicken) |
1 (15-oz.) can black beans, rinsed and drained |
1 (10-oz.) can diced tomatoes with green chiles |
1 (8 3/4-oz.) can no-salt-added corn, drained |
1 (8-oz.) package shredded reduced-fat mexican four-cheese blend, divided |
8 (8-inch) whole wheat flour tortillas |
vegetable cooking spray |
2 (10-oz.) cans enchilada sauce |
garnish: cilantro sprig |
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, in a 13- x 9-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 bake 15 more minutes or until bubbly. Garnish, if desired.
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