Low-Fat Chicken Enchiladas

From Fiona Haynes,
Your Guide to Low Fat Cooking
 

This a is a great way to use leftover chicken or rotisserie chicken. These creamy enchiladas are quick and easy to make. It's comfort food with a fraction of the fat.

4 corn tortillas
1 1/2 cups shredded cooked chicken (skinless, white meat)
1/2 cup black beans
1/2 cup sweet corn
1 cup medium or hot salsa
1 cup plain low fat yogurt
1/2 cup reduced fat sour cream
1/2 cup reduced fat shredded Jack cheese

Preheat oven to 350 degrees.
Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on package. Combine shredded chicken with black beans and sweet corn.

Mix salsa, yogurt and sour cream and spoon half the salsa mixture into the chicken, beans and corn. Blend well. Divide chicken mixture among the tortillas. Carefully roll tortillas and place them seam down in the baking dish. Spoon remaining salsa mixture over the tortillas. Sprinkle cheese on top. Cover with foil and bake for 30 minutes.

Serves 4.