Ingredients:
8 corn tortillas
1 1/2 cups cubed cooked chicken breasts
2 cups cooked white rice, cooled
1/2 cup shredded mild cheddar cheese or 1/2 cup shredded colby or 1/2 cup shredded colby-monterey jack cheese
1 (15 ounce) cans black beans, undrained ( plain or with jalapeno peppers)
1 (15 ounce) cans whole kernel corn, drained
1 (4 ounce) cans chopped green chilies or 1 (4 ounce) cans chopped fresh roasted green chili peppers
1/4 cup chicken broth or 1/4 cup water
Directions:
Preheat oven to 425 degrees.
Wrap tortillas between 2 damp paper towels and microwave on High for 30 seconds.
Carefully remove them from the microwave (they will be hot).
Place one tortilla in a 13x9x2 pan that has been sprayed lightly with non-stick cooking spray.
Place about 2 Tbl. of chicken and 3 Tbl. of rice along the center of the tortilla, then roll it and leave it in the pan seam-side down.
Repeat for all 7 remaining tortillas.
(The enchiladas should nicely fill the pan from end-to-end, with open space on each side.) Pour the black beans evenly over the top of the enchiladas.
Repeat with the corn.
Sprinkle the cheese over all.
Top with green chiles.
Pour the chicken broth or water over all.
Bake for 15-20 minutes, or until cheese is melted and liquid in pan is absorbed.
Serving suggestion: On the table, offer non-fat sour cream, shredded cheese, shredded lettuce, chopped tomatoes, and chopped onion as additional toppings.
Servings: 4-6
Time preparation: 15 min.
Time total: 35 min.