What you need:
- 8 oz. fat free cream cheese (softened)
- 1/2 c. light sour cream
- 19 oz. can of enchilada sauce
- 2 c. shredded cheddar cheese (divided)
- 2 c. shredded fiesta blend cheese (divided)
- 4 c. cooked shredded chicken (I cook the night before in the crockpot)
- 1 lb. 3.75 oz. can of black beans (drained and rinsed)
- 4 oz. can diced green chiles
- 1 tsp. chili powder
- 1/4 tsp. cumin
- Salt and pepper
- 4 scallions, thinly sliced
- 8 (8-inch) whole wheat tortillas
What to do:
Preheat the oven to 325ยบ degrees. Spray a 9×13 dish with cooking spray.
In a bowl, cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1 cup of each type of cheese.
In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
Spread about half of the remaining enchilada sauce in the bottom of the baking dish.
Spoon a heaping amount of filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down.
Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese.
Bake for 25-30 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve. I served mine with fat free refried beans and queso.
ENJOY!
