March 2011 | Chicken, Corn, and Bean Enchiladas

Ingredients

• 3 cups cooked chicken, shredded
• 2 cups cooked pinto beans or 1 can beans, drained
• 1 can corn, drained
• 1/2 onion, chopped
• Jalapeno pepper, diced (optional, or you can remove seeds for less heat)
• 1 package corn tortillas
• 1 can tomato sauce
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 cup cheddar cheese (optional)

Directions

1. In a bowl mix together chicken, beans, corn, onion, and jalapeno.
2. Add filling to each corn tortilla, roll it up and place in a baking pan sprayed with non-stick cooking spray. Tip: To prevent corn tortillas from splitting when you roll the enchiladas, place six tortillas at a time inside a folded towel or paper-towel and heat in the microwave for 40 seconds. Keep covered while each is waiting to be rolled.
3. Mix together tomato sauce, cumin and onion powder. Pour over enchiladas and bake covered with foil at 350 degrees for 35 minutes.
4. Remove and top with cheese if desired, and bake for another 5-10 minutes until cheese is melted.

Serve with a green salad.