Black Bean and Chicken Enchiladas

(Note: This is not a picture of my recipe, I just wanted to get your taste buds excited!)

Chicken enchiladas are one of the most delicious Mexican foods that I can think of. My ideal enchilada is cooked in a creamy sauce rather than the usual red enchilada sauce, which I don't enjoy eating at all. Every time I get the chance to eat at On the Border, I order their "Enchiladas Suizas" which are cheesy chicken enchiladas with a creamy tomatillo sauce. They are unbelievably yummy. However... being on Weight Watchers has completely opened my eyes to the number of calories that are in all the foods that I love. So, I took on the challenge of creating an enchilada recipe that would be both delicious and easy on the waistline. These are creamy enchiladas with a little kick (which can be altered according to your tolerance).

Black Bean and Chicken Enchiladas
Serves 8

6 small chicken breasts, cooked and shredded
8 low carb tortillas (I like the Carb Balance ones)
1 small sweet onion, chopped
1/2 green pepper, chopped
1 can black beans, rinsed and drained
1 cup frozen corn
1 can 98% fat free cream of chicken soup
1 can green chile enchilada sauce
1/4 cup fat free sour cream
1/2 tsp. cumin
1/2 t. garlic salt
1 t. onion poweder
a few shakes of Tabasco sauce
1 cup shredded cheddar
1 cup mozzerella cheese (you could use a mexican blend)

Heat oven to 350 degrees. Grease a 9"x13" baking dish with non-stick spray.

In a medium bowl, mix together cream of chicken soup, green chile enchilada sauce, sour cream, cumin, garlic salt, onion powder and tabasco. Pour about 1/2 cup of the sauce in the bottom of the prepared 9"x13" pan.

Saute onions and peppers in a pan over medium heat just until softened. In a large bowl, toss together chicken, black beans, corn, green peppers and onion. Stir in 1 cup of the sauce mixture into the chicken mixture.

Fill eight low carb tortillas evenly with the chicken mixture and place in the 9"x13" baking dish. Spread the remaining sauce evenly over the enchiladas. Sprinkle cheeses over the top. Bake in preheated oven for 30-40 minutes, or until the edges are slightly golden and the cheese is melted. Serve with your favorite salsa and enjoy!