Chicken-and-Black Bean Enchiladas


  • 1 (8-oz.) package shredded reduced-fat Mexican four-cheese blend, divided
  • 3 cups chopped cooked chicken (about 1 rotisserie chicken)
  • Vegetable cooking spray
  • 2 (10-oz.) cans enchilada sauce
  • 1 (8 3/4-oz.) can no-salt-added corn, drained
  • 1 (10-oz.) can diced tomatoes with green chiles
  • 8 (8-inch) whole wheat flour tortillas
  • + 2 more ingredients
    • 1 (15-oz.) can black beans, rinsed and drained
    • Garnish: cilantro sprig

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 wit...

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