POINTS® Value |  8
Servings | 4
Preparation Time | 25 min
Cooking Time | 35 min
Level of Difficulty | Moderate

main meals | If you like things spicy, turn up the heat with a little extra chili powder and cumin. Or add 1/4 cup canned jalapeño peppers into the sour cream mixture.

16 oz canned black beans
10 oz frozen corn kernels, thawed
4 oz canned pimento, chopped
1/3 cup fat-free sour cream
1 1/2 tsp chili powder
1 tsp dried oregano
1 cup shredded reduced-fat Monterey Jack cheese
1/4 cup cilantro, chopped
4 medium corn tortilla
1 medium tomato(es), chopped
1 1/3 medium chicken breast, cooked, skinless, cubed
4 medium scallion(s), sliced
1 1/2 tsp ground cumin

Instructions


1. In a colander, rinse and drain beans, corn and pimientos.
2. In a medium bowl, mix sour cream, chili, cumin and oregano.
3. Reserve 2 tablespoons cheese for topping and add remaining to sour cream mixture. Fold in chicken, half of scallions, the cilantro, beans, corn and pimientos. Refrigerate, covered, up to 1 day.
4. Spray a 7x11-inch (20x30 cm) baking dish with nonstick cooking spray.
5. Soften tortilla according to package directions. Spoon chicken mixture down center of each. Roll tightly and place in baking dish.
6. Preheat oven to 400°F (200°C).
7. Bake enchiladas, covered, until heated through, about 30 minutes.
8. Sprinkle with reserved cheese. Bake until cheese melts, about 5 minutes longer.
9. Serve, sprinkled with tomato and remaining scallions.