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Ingredients

• 3 cups chopped cooked chicken breast
• 1 (15-ounce) can black beans, rinsed and drained
• 2/3 cup canned diced tomatoes and green chiles
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1 (10 3/4-ounce) can fat-free cream of chicken soup
• 1 (10 3/4-ounce) can fat-free cream of mushroom soup
• 1 (10-ounce) can enchilada sauce
• Vegetable cooking spray
• 9 (6-inch) corn tortillas
• 1 cup (4 ounces) low-fat shredded Cheddar cheese
• 1 cup (4 ounces) shredded Monterey Jack cheese
• Toppings: shredded lettuce, nonfat sour cream, mild chunky salsa

Description

MyRecipes