Chicken-And-Black Bean Enchiladas

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Southern Living


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3 cups chopped cooked chicken (about 1 rotisserie chicken)

1 (15-oz.) can black beans, rinsed and drained

1 (10-oz.) can diced tomatoes with green chiles

1 (8 3/4-oz.) can no-salt-added corn, drained

1 (8-oz.) package shredded reduced-fat Mexican four-cheese blend, divided

8 (8-inch) whole wheat flour tortillas

Vegetable cooking spray

2 (10-oz.) cans enchilada sauce

Garnish: cilantro sprig

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