Easy Chicken Enchiladas Tasty and Quick Weeknight Meal

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1.5 cups enchilada sauce
• 8 small flour tortillas
• 2 cups shredded cheese
• 0.5 cup diced onions
• 1 bunch fresh cilantro for garnish
• 1 serving sour cream (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, black beans, corn, cumin, chili powder, and half of the enchilada sauce. Mix until well combined.
3. Spoon about 1/4 cup of the chicken mixture onto the center of each tortilla. Sprinkle with a little diced onion and a spoonful of shredded cheese.
4. Roll the tortillas tightly around the filling and place them seam-side down in a greased 9x13-inch baking dish.
5. Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the rest of the shredded cheese on top.
6. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
7. After 20 minutes, remove the foil and continue to bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
8. Once done, let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream, if desired.