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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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These low-cal enchiladas are easy to assemble and make. Ingredients:
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 |
Directions:
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.
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