Low Fat Chicken Enchiladas

1. 1

   Preheat oven to 350 degrees.

2. 2

   Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on package.

3. 3

   Combine shredded chicken with black beans and sweet corn.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.