Chicken and Cheese Enchiladas

Ingredients

• 1 15 ounce can black beans
• 2 cups diced cooked chicken
• 2 cups Daisy Brand Cottage Cheese
• 1 4.5 ounce can chopped green chilies
• 1 cup frozen sweet corn, thawed
• 2 10 ounce cans enchilada sauce
• 8 10 inch whole wheat tortillas
• 1 cup shredded Mexican cheese blend

Directions

Heat the oven to 350°F. Drain and rinse the beans. Spray a 13x9-inch (3-quart) baking dish with cooking spray. In a large bowl, mix chicken, cottage cheese, beans, green chilies and corn. Spread 1/2 can of enchilada sauce in bottom of baking dish. Spoon a generous 1/2 cup of chicken mixture over bottom 1/3 of each tortilla. Fold up bottom and fold in sides. Roll up and place in single row in baking dish. Pour remaining 1 1/2 cans enchilada sauce over enchiladas. Cover with foil. Bake 35 to 45 minutes or until bubbly and heated through. Remove the foil from the baking dish. Sprinkle with the shredded cheese and bake an additional 3 minutes or until cheese is melted. Let cool slightly before serving. Serve with your favorite toppings – dollops of Daisy Brand Sour Cream, shredded lettuce and chopped tomatoes.

Nutrition Information

Calories	305 cals
Total Fat	9 g
Cholesterol	41 mg
Dietary Fiber	19 g
Sodium	1436 mg
Protein	31 g
Total Carbohydrate	40 g