Mar
9th
Mon
9th
Chicken & Black Bean Enchiladas
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- divided
- 8 (8-inch) whole wheat flour tortillas
- Vegetable cooking spray
- 2 (10-oz.) cans enchilada sauce
Instructions
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.
