Chicken-and-Black Bean Enchiladas | Recipe Cart
From Southern Living Oct 2006
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Cooking tools:
- Baking dish
- Oven
- Aluminum foil
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Skillet
- Stove
- Chef's knife
- Cutting board
Ingredients
- 3 cups chopped cooked chicken (about 1 rotisserie chicken)
- 1 15-oz can black beans rinsed and drained
- 1 10-oz can diced tomatoes with green chiles
- 1 8.75-oz can no-salt-added corn drained
- 1 8-oz package shredded reduced-fat Mexican four cheese mix divided
- 8 whole wheat flour tortillas (8-inch)
- Vegetable cooking spray
- 2 10-oz cans enchilada sauce
- cilantro To Garnish
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