- 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)
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.
Nutrition per serving
Saturated fat: 7g
Vitamin A: 340%
Vitamin C: 4%
Keyword: chicken, Week Night Dinner