Creamy Chicken and Black Bean Enchiladas

​Enchiladas are delicious but can be time consuming to make as you fill and roll each individual enchilada. Making enchiladas casserole style speeds up the process without compromising any flavor. Instead of filling and rolling each tortilla, you simply place the tortillas in the casserole dish and top with the filling. It couldn’t be simpler. My creamy enchiladas are packed with corn and beans to add fiber and potassium and I cut the fat by using low-fat cream cheese and soup.

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Creamy Chicken, Black Bean, and Corn Enchiladas
 
2 pounds boneless chicken breast and thighs
1 C green salsa
9 small flour tortillas
1 can cream of chicken soup, low-fat
8 oz low-fat cream cheese
1 can (15 oz) black beans, rinsed and drained
1-1/2 C frozen corn
1 tsp cumin
1 C shredded cheddar cheese

1. Place chicken and salsa in a small slow cooker. Cook on low for 4-6 hours. Remove chicken and shred. Return shredded chicken to salsa and mix well.
2. Preheat oven to 350° F. In a large saucepan warm soup and cream cheese until cream cheese melts. Stir chicken with salsa, black beans, corn, and cumin into sauce.
3. Cut each tortilla into 4 wedges. Spray bottom of baking dish with cooking spray. Layer 1/3 or tortillas in bottom of pan. Top with ½ chicken mixture and 1/3 of cheese; repeat another layer of tortillas, chicken, and cheese. Top enchiladas with remaining tortillas and cheese.
4. Cover with aluminum foil. Bake 20 minutes, uncover and back 10 minutes more.

Serve with pico de gallo and lettuce.