Ingredients

The following ingredients have 8 Servings
  • 8 flour tortillas (soft shell size)
  • 2.5 cups shredded chicken (I love to buy a rotisserie chicken and shred that up!)
  • 1/2 cup black beans
  • 1/2 cup corn
  • 1 10 oz can diced tomatoes with green chiles
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 small cans red enchilada sauce
  • 4 oz cheddar cheese (shredded, divided)
  • 4 oz Monterey Jack cheese (shredded , divided)
  • Cilantro (for garnish)

Instruction

  • Preheat the oven to 350 degrees.
  • In a large bowl mix together chicken, beans, corn, tomatoes, and spices.
  • Divide cheese evenly into 2 separate bowls. Set one bowl of cheese to the side, you will use it for topping once all the enchiladas are assembled.
  • Pour 1/2 cup enchilada sauce into the bottom of a 9x13 pan and spread evenly.
  • Pour 1 can of enchilada sauce into a shallow bowl. Dip a tortilla in the enchilada sauce, covering both sides with sauce. Let the excess drip off. Place about 1/3 cup chicken mixture in the middle of the tortilla and top with cheese. Roll tortilla around the chicken mixture and place seam side up in the baking dish.
  • Assemble remaining enchiladas and place them all in the 9x13 pan. Top enchiladas with remaining enchilada sauce and sprinkle on the remaining cheese.
  • Bake for 20 minutes. Remove from the oven and top with chopped cilantro.
  • Serve warm! Enjoy with more cilantro, sour cream, salsa, tomato and avocado.