Gluten-Free Chicken Enchiladas

Ingredients:

1 onion, chopped
2 cups cooked chicken breasts, chopped
2 jars salsa (I like Trader Joe's Organic Tomatillo & Roasted Yellow Chili Salsa)
1 package frozen corn (I like roasted corn from Trader Joe's)
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 package 1/3 less fat cream cheese
1 package gluten free taco seasoning mix
6 brown rice tortillas
2 cups low fat shredded cheddar cheese
Canola oil, 1 teaspoon

Directions:

Preheat oven to 350 degrees.

Saute chopped onion in canola oil, about 5 minutes.






Add chicken, beans, corn, 1 jar salsa, cream cheese, and taco seasoning mix to sauteed onions. 

Cook until heated through, about 5-10 minutes.






Stir in 1 cup of shredded cheddar cheese and mix throughly.








Spoon about 1/3 cup of chicken mixture in center of each rice tortilla, roll up tortilla and place seam side down in a 13 X 9 baking dish.






Top rolled tortillas with 1 jar salsa and remaining 1 cup of shredded cheese.









Bake enchiladas for 15 minutes at 350 degrees.  Enjoy!