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Cheese Chicken Enchiladas

Delightful Cheese Chicken Enchiladas filled with tender chicken, black beans, corn, and topped with creamy queso sauce and gooey melted cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked and shredded chicken Ensure the chicken is shredded
  • 1 cup queso sauce Ensure it's halal-friendly
  • 8 pieces corn tortillas Soft and pliable
  • 1 cup shredded cheese Can use cheddar or Mexican blend
  • 1 can black beans Drained and rinsed
  • 1 cup corn Frozen or fresh
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • to garnish fresh cilantro For garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to prepare for your cheesy masterpiece.
  2. In a large bowl, combine the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper. Mix well until all the ingredients are thoroughly combined.
  3. Slightly warm the corn tortillas in a dry skillet or microwave to make them pliable.
Assembly
  1. Take a tortilla and scoop about one-fourth of the chicken mixture onto it. Roll it tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.
  2. Pour the queso sauce evenly over the rolled enchiladas. Sprinkle the shredded cheese on top.
Baking
  1. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serving
  1. Once baked, remove from the oven and let it cool for a minute. Garnish with fresh cilantro before serving.

Notes

You can assemble the enchiladas a day in advance, cover them, and store them in the fridge until you're ready to bake.