Chicken Enchiladas

Thursday: Chicken Enchiladas

SERVING: 4

1½ c salsa
1 c cooked or canned black beans
1 c frozen corn kernels, thawed
1 tsp cumin
2 c diced chicken
2 oz reduced-fat pepper jack cheese, shredded
2 oz reduced-fat cheddar cheese, shredded
8 whole-wheat tortillas

1. HEAT oven to 375ºF. Coat 13" x 9" x 2" baking dish with cooking spray. Spoon ½ cup salsa in dish and set aside.

2. TOSS together beans, corn, cumin, and three-fourths cup salsa in bowl. Reserve ½ cup of bean mixture and set aside.

3. DIVIDE chicken, remaining bean mixture, and one-half cup of each cheese among tortillas. Roll up to enclose filling and arrange seam side down in dish. Spoon remaining salsa and reserved bean mixture over top.

4. COVER with foil. Bake 25 minutes. Uncover and sprinkle with remaining cheese. Bake 10 minutes.

NUTRITION (per serving) 439 cal, 36.2 g pro, 45.6 g carb, 8 g fiber, 13.7 g fat, 7 g sat fat, 829 mg sodium, 5.1 g sugar