8 large flour tortillas
cooking spray
1/4 cup chicken broth
1 skinless, boneless chicken breast (approximately 1 pound)
1 medium onion, diced (approximately 1 1 /2 cup)
1 red pepper, diced
1 can black beans, drained and rinsed
1 cup corn kernels
1 can diced green chilies (4 ounces)
2 cups + 1/4 cup sharp cheddar cheese, shredded
2/3 cup sour cream
1 can mild red enchilada sauce
Heat oven to 350 degrees F. Spray an 8"x11"x2" baking
dish with cooking spray.
Pour chicken broth into a small frying pan, heat to simmer, add chicken
breast, cover and simmer until no longer pink,
turning once (approximately 25 minutes). Cool and shred.
In same frying pan, add onions and red pepper. Saute over medium heat
until soft, approximately 5 minutes.
Remove from heat.
In a large bowl, place chicken, onion-pepper mixture, beans, corn, chilies,
2 cups of the cheese, and sour cream.
Toss until thoroughly blended. Add salt and pepper to taste.
Place 1/8 of mixture into center of each tortilla, roll and place in
baking dish.
When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle
with remaining 1/4 cup cheese.
Bake for 35 minutes, or until sauce bubbles and enchiladas are heated
through.