Chicken Enchiladas
Source of Recipe
CindyMN
Recipe Introduction
Points 8
Serves: 4
List of Ingredients
16 oz canned black beans
10 oz frozen corn kernels, thawed
4 oz canned pimento, chopped
1/3 cup fat-free sour cream
1½ tsp chili powder
1 tsp dried oregano
1 cup shredded reduced-fat Monterey Jack cheese
¼ cup cilantro, chopped
4 medium corn tortilla(s)
1 medium tomato(es), chopped
1 1/3 medium cooked, skinless chicken breast(s), cubed
4 medium scallion(s), sliced
1½ tsp ground cumin
Recipe
In a colander, rinse and drain beans, corn and pimientos.
In a medium bowl, mix sour cream, chili, cumin and oregano.
Reserve 2 tablespoons cheese for topping and add remaining to sour cream mixture. Fold in chicken, half of scallions, the cilantro, beans, corn and pimientos. Refrigerate, covered, up to 1 day.
Spray a 7x11-inch (20x30 cm) baking dish with nonstick cooking spray.
Soften tortilla according to package directions. Spoon chicken mixture down center of each. Roll tightly and place in baking dish.
Preheat oven to 400°F (200°C).
Bake enchiladas, covered, until heated through, about 30 minutes.
Sprinkle with reserved cheese. Bake until cheese melts, about 5 minutes longer.
Serve, sprinkled with tomato and remaining scallions.
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