Cheesy Chicken Enchiladas – Cabot Creamery

Ingredients

• Cooking spray
• 2 cups cubed cooked boneless, skinless chicken breasts
• 10 ounces Cabot Sharp Lite75 Cheddar, grated (about 2½ cups), divided
• 1 cup Cabot Light Sour Cream, divided
• ¼ cup chopped onion
• ½ cup drained no-salt-added canned black beans
• ½ cup frozen corn
• 8 (6-inch) whole grain or flour tortillas
• 1 (10-ounce) can mild or hot enchilada sauce
• 1½ cups diced fresh tomatoes
• 1 (4-ounce) can diced green chiles
• Garnishes: shredded lettuce, fat-free refried beans and additional sour cream