Chicken and Cheese Enchiladas
Prep Time:
15 Minutes
Total Time:
1 Hour 10 Minutes
Serves:
8
Ingredients
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1 15 ounce can black beans
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2 cups diced cooked chicken
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2 cups Daisy Brand 4% Cottage Cheese
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1 4.5 ounce can chopped green chilies
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1 cup frozen sweet corn, thawed
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2 10 ounce cans enchilada sauce
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8 10 inch flour tortillas
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1 cup shredded Mexican cheese blend
Directions
Heat the oven to 350°F. Drain and rinse beans. Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix chicken, cottage cheese, beans, chiles 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 foil. Sprinkle with 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.