Healthy Southwest Chicken Enchiladas

Add a can of diced green chili peppers to the sauce for more heat, if you like.

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Ingredients:

• Nonstick cooking spray
• 1/2 cup diced onion
• 1/2 cup diced yellow, red, or orange bell pepper
• 2 cups cooked, shredded chicken
• 1 cup canned black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1 teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro
• 2 cups shredded reduced-fat Monterey Jack cheese
• 1 cup purchased chunky salsa (such as peach or tomato)
• 1 cup light dairy sour cream
• 1 (10 3/4-ounce) can cream of chicken soup
• 8 burrito size tortillas

Method

Heat oven to 350 degrees. Spray a 13x9-inch baking dish with nonstick cooking spray. For filling, heat a large skillet over medium-high heat; spray with nonstick cooking spray. Cook and stir onion and bell pepper until soft, about 4 minutes. Remove from heat; cool slightly. Stir in chicken, black beans, corn, cumin, cilantro and 1 cup of the cheese. For sauce, in a medium microwave-safe bowl combine salsa, sour cream, and chicken soup. Microwave on HIGH 45 seconds or until just warmed through; stir to combine. Place 3 tablespoons of the sauce and 1/8 of the filling in the center of each tortilla. Roll up; place in baking dish. Pour remaining sauce on top of enchiladas; sprinkle with the remaining 1 cup cheese. Bake for 30 to 40 minutes or until hot and bubbly.

Notes: Green salad with avocado and mandarin oranges makes a great accompaniment!

Number of servings: 6 to 8

Submitted By: Kelly McW
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