Black Bean Chicken Enchilada

By Cindy_Wicker

Ingredients

• 3 (8 oz) cans no salt tomato sauce
• 1/2 cup salsa
• 1 tsp ground cumin
• 3 cups chopped cooked chicken breast
• 1 (15 oz) can black beans, rinsed and drained
• 1 (4.5 0z) can chopped green chilies, undrained
• 12 (5") corn tortillas
• 1 cup (4 oz) reduced fat shredded sharp Cheddar cheese
• 1 cup (4 oz) reduced fat shredded Monterey Jack cheese
• 3/4 cup reduced fat sour cream
• 1/2 cup chopped green onions

Details

Servings 6

Preparation

Step 1

Preheat oven to 350. Combine first 3 ingredients. Stir well. Spread 3/4 cup tomato sauce mixture in bottom of 9 x 13 baking pan. Set aside. Combine chicken, black beans, green chilies and 1/2 cup tomato sauce mixture in a medium bowl. Stir well. Place 6 tortillas on top of tomato mixture in baking dish. Top with 1/2 of chicken mixture and 1/2 of remaining tomato sauce. Repeat layers with remaining tortillas, chicken mixture and tomato sauce. Sprinkle with cheeses. Bake at 350 for 25 minutes. Top with sour cream and onions if desired. Cut into 6 equal portions.

9 WW Points Plus