iCooked: Week 2-ish
I wasn’t too inspired to cook this week until tonight. So really, I didn’t cook in week 2… but I am calling this week 2 because I plan to cook something else this week. Am I rambling? Yes.
Here’s what I cooked…
16 oz canned black beans
10 oz frozen corn kernels, thawed
4 oz canned pimento, chopped
1/3 cup(s) fat-free sour cream
1 1/2 tsp chili powder
1 tsp dried oregano
1 cup(s) shredded reduced-fat Monterey Jack cheese
1/4 cup(s) cilantro, chopped
*4 medium corn tortilla(s)
1 medium tomato(es), chopped
1 1/3 medium chicken breast, cooked, skinless, cubed
4 medium scallion(s), sliced
1 1/2 tsp ground cumin
In a colander, rinse and drain beans, corn and pimientos.
In a medium bowl, mix sour cream, chili, cumin and oregano.
Reserve 2 tablespoons cheese for topping (I used more than 2 tablespoons of cheese on top) and add remaining to sour cream mixture. Fold in chicken, half of scallions, the cilantro, beans, corn and pimientos. Refrigerate, covered, up to 1 day.
Spray a 7×11-inch (20×30 cm) baking dish with nonstick cooking spray.
Soften tortilla according to package directions. Spoon chicken mixture down center of each. Roll tightly and place in baking dish.
Preheat oven to 400°F (200°C).
Bake enchiladas, covered, until heated through, about 30 minutes.
Sprinkle with reserved cheese. Bake until cheese melts, about 5 minutes longer.
Serve, sprinkled with tomato and remaining scallions.
*I used whole wheat tortillas which reduced the point level to 6 per enchilada.