Chicken Enchiladas

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 (16 ounce) can black beans
• 1 (10 ounce) package frozen corn, thawed
• 1 (4 ounce) jar chopped pimiento
• 1/2 cup nonfat sour cream
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 cup shredded reduced-fat monterey jack cheese (or shredded mexican cheese)
• 1 1/2 cups cubed cooked skinless chicken breasts
• 4 scallions, sliced
• 1/4 cup chopped cilantro
• 4 medium corn tortillas
• 1 tomato, chopped

Recipe

• 1 in a colander, rinse and drain beans, corn, and pimientos.
• 2 in a medium bowl, mix the sour cream, chili, cumin,& oregano.
• 3 reserve 2 tb of the cheese for topping.
• 4 add the remaining cheese to the sour cream mixture; fold in the chicken, half of the scallions, the cilantro and the beans, corn and pimientos.
• 5 refrigerate, covered, up to 1 day.
• 6 spray a 7"x11" baking dish with nonstick cooking spray.
• 7 soften the tortillas according to package directions.
• 8 spoon the chicken mixture down the center of each tortilla; roll tightly and place in baking dish.
• 9 cover with foil; refrigerate up to 3 hours.
• 10 preheat oven to 400 degrees f.
• 11 bake the enchiladas, covered, until heated through, about 30 minutes.
• 12 sprinkle with reserved cheese; bake until the cheese melts, about 5 minutes longer.
• 13 serve, sprinkled with the tomato and remaining scallions.