Chicken Enchiladas

• 1 (16 ounce) can black beans
• 1 (10 ounce) package frozen corn, thawed
• 1 (4 ounce) jar chopped pimiento
• 12 cup nonfat sour cream
• 1 12 teaspoons chili powder
• 1 12 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 cup shredded reduced-fat monterey jack cheese (or shredded Mexican cheese)
• 1 12 cups cubed cooked skinless chicken breasts
• 4 scallions, sliced
• 14 cup chopped cilantro
• 4 medium corn tortillas
• 1 tomatoes, chopped

1. In a colander, rinse and drain beans, corn, and pimientos.
2. In a medium bowl, mix the sour cream, chili, cumin,& oregano.
3. Reserve 2 TB of the cheese for topping.
4. Add the remaining cheese to the sour cream mixture; fold in the chicken, half of the scallions, the cilantro and the beans, corn and pimientos.
5. Refrigerate, covered, up to 1 day.
6. Spray a 7"x11" baking dish with nonstick cooking spray.
7. Soften the tortillas according to package directions.
8. Spoon the chicken mixture down the center of each tortilla; roll tightly and place in baking dish.
9. Cover with foil; refrigerate up to 3 hours.
10. Preheat oven to 400 degrees F.
11. Bake the enchiladas, covered, until heated through, about 30 minutes.
12. Sprinkle with reserved cheese; bake until the cheese melts, about 5 minutes longer.
13. Serve, sprinkled with the tomato and remaining scallions.

black beans, frozen corn, pimiento, nonfat sour cream, chili powder, ground cumin, oregano, cheese, chicken breasts, scallions, cilantro, corn tortillas, tomatoes

Taken from www.food.com/recipe/chicken-enchiladas-37663 (may not work)