Chicken-and-Black Bean Enchiladas

Photo: Van Chaplin; Styling: Rose Nguyen

Yield:

Makes 8 servings (serving size: 1 enchilada)

Recipe from

Recipe Time

Prep: 10 Minutes
Bake: 35 Minutes

Nutritional 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

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

Preparation

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.

Note:

Hollis Russell, Virginia Beach, Virginia,

October 2006