I had forgotten about this recipe and thought of it again when I bought some "authentic" enchilada sauce last night. The can of sauce was so big I figured this recipe would be good to double and share with some friends who just had twins! Second time I've made this recipe for people who've had twins...Hm...Hm...Hm...!!! :)
Chicken and Black Bean Enchiladas
3 c. chopped cooked chicken ( 3 large chicken breasts or about one rotisserie chicken)
1 can (15 oz.) black beans, drained and rinsed
1 can (10 oz.) diced tomatoes with green chilies
1 can (8¾ oz.) no-salt-added corn, drained and rinsed
1 package (8 oz.) reduced-fat shredded Mexican blend cheese, divided
8 whole wheat tortillas (8") (I always use white, although corn works, but then just layer this and make it a casserole!)
2 (10 oz.) cans enchilada sauce
Combine first four ingredients and 1½ c. cheese in a large bowl. Spoon filling down center of tortillas, roll up and place seam-side down in a greased 9X13" pan. Pour sauce evenly over enchiladas, sprinkle with remaining cheese and bake, covered with foil, at 350º for 20 minutes. Remove foil and bake for another 15 minutes, uncovered, or until bubbly.
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