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Protein Packed Chicken Enchiladas

Delicious and nourishing chicken enchiladas, filled with tender chicken, spices, and topped with cheese, perfect for weeknight dinners and gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Rotisserie chicken works great!
  • 1 cup enchilada sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 8 pieces corn tortillas
  • to taste Fresh cilantro for garnish
Optional Toppings
  • to taste sour cream
  • to taste diced avocado
  • to taste jalapeños

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) while you gather your ingredients.
  2. In a large bowl, combine the shredded chicken, black beans, corn, half of the enchilada sauce, cumin, chili powder, and half of the cheese. Mix until well incorporated.
  3. Lightly warm the corn tortillas in a skillet or microwave to make them more pliable.
  4. Spoon a generous amount of the chicken mixture onto each tortilla, fold it tightly, and place them seam-side down in a greased baking dish.
  5. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered.
  6. Sprinkle the remaining cheese generously over the sauced tortillas.
  7. Place the dish in the preheated oven and bake for about 20 minutes, or until the cheese is melted and bubbly.
  8. Once out of the oven, garnish with fresh cilantro, and add any additional toppings you desire.

Notes

For a bit of crunch, lightly fry the corn tortillas in a skillet with a touch of oil before filling them. You can store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months.