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Chicken-and-Black Bean Enchiladas

Photo: Van Chaplin; Styling: Rose Nguyen
Prep time 10 mins
Bake time 35 mins
Yield Makes 8 servings (serving size: 1 enchilada)

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

Nutrition Information

  • calories 340
  • caloriesfromfat 33 %
  • fat 12.3 g
  • satfat 4.3 g
  • monofat 1.8 g
  • polyfat 1 g
  • protein 29.1 g
  • carbohydrate 28 g
  • fiber 4.1 g
  • cholesterol 55 mg
  • iron 1.9 mg
  • sodium 897 mg
  • calcium 229 mg

How to Make It

  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.