Chicken-And-Black Bean Enchiladas

• 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 3/4-oz.) can no-salt-added corn, drained
• 1 (8-oz.) package shredded reduced-fat Mexican four-cheese blend, divided
• 8 (8-inch) whole wheat flour tortillas
• Vegetable cooking spray
• 2 (10-oz.) cans enchilada sauce
• Garnish: cilantro sprig

1. Combine first 4 ingredients and 1 1/2 cups cheese in a large bowl. Spoon chicken mixture evenly down the center of each tortilla, and roll up. Arrange, seam side down, in a 13- x 9-inch baking dish coated with cooking spray.
2. Pour enchilada sauce evenly over tortillas, and sprinkle evenly with remaining 1/2 cup cheese.
3. Bake, covered, at 350u0b0 for 20 minutes. Remove foil, and bake 15 more minutes or until bubbly. Garnish, if desired.

chicken, black beans, tomatoes, salt, fourcheese blend, whole wheat flour tortillas, vegetable cooking spray, enchilada sauce, cilantro sprig

Taken from www.myrecipes.com/recipe/chicken-and-black-bean-enchiladas (may not work)