Chicken Enchiladas

Chicken Enchiladas - adapted from http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=50467

Servings: 4 (2 enchiladas each)
Preparation Time: 25 min
Cooking Time: 35 min

Ingredients:
16 oz Beans, black, canned (x2)
10 oz Corn, frozen, kernels cut off cob, unprepared (x2)
½ cup(s) Cream, sour, fat free (x2)
1½ tsp Chili powder (x2)
1 can of mild green chilies (x2)
one bag Shredded Mexican/taco cheese (x2)
¼ cup(s) Cilantro, raw (x2)
1 package of medium Tortilla, corn (I made 20 whole wheat)
1 medium Tomatoes, fresh (I used a jar of salsa, cause our tomatoes were bad) (x2)
3-4 Organic chicken breasts, cooked, cubed/shredded (x2)
3-4 green onions (x2)
1½ tsp Cumin (x2)
1 can of enchilada sauce (x2)

Instructions:
-Preheat oven to 400°F (200°C). Spray a 7x11-inch baking dish with nonstick cooking spray.
-Prepare chicken.
-In a colander, rinse and drain beans and corn. Combine with tomatoes/salsa in large bowl. Add chilies, some of the cilantro and green onions. (Refrigerate, covered, up to 1 day)
-Prepare Enchiladas: Soften tortilla according to package directions. Spoon chicken, beans/corn mixture, and cheese down center of each and roll. Place in greased baking dish. Reserve at least 2 cups of cheese to sprinkle over dish.
-Bake enchiladas, covered, until heated through, about 30 minutes.
-In a medium bowl, mix sour cream, chili, cumin and oregano, and enchilada sauce (use mixer). Set aside.
-After 30 minutes, remove from oven and drizzle/pour sour cream mixture over, sprinkle with reserved cheese and bake uncovered for about 5 minutes longer.
-Serve, sprinkled with tomato, remaining scallions and green onion.
-If you like things spicy, turn up the heat with a little extra chili powder and cumin. Or add 1/4 cup canned jalapeño peppers into the sour cream mixture.