Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 small tortillas
- 1 can black beans, rinsed and drained
- 1/2 cup corn (frozen or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, 1/2 cup enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper.
- In a greased baking dish, spread a little enchilada sauce on the bottom.
- Spoon a portion of the chicken mixture onto each tortilla, roll them up, and place seam side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for 20-25 minutes until the cheese is bubbly and slightly golden.
- Garnish with chopped cilantro if desired and serve warm.
Notes
For a healthier version, use low-fat cheese and whole-grain tortillas. These enchiladas can be assembled and stored in the fridge for up to 24 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 50mg