Ingredients

• 8 flour tortillas (soft shell size)
• 2.5 cups shredded chicken (using shredded rotisserie chicken works great)
• ½ cup black beans
• ½ cup corn
• 1 (10 oz) can diced tomatoes with green chiles
• 1 tsp cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• 2 small cans red enchilada sauce
• 4 oz cheddar cheese, shredded and divided
• 4 oz Monterey Jack cheese, shredded and divided
• Cilantro for garnish

Instructions

1. Heat the oven to 350°F.
2. In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes with green chiles, cumin, garlic powder, and onion powder.
3. Separate the shredded cheeses into two equal portions by placing them in two bowls. One portion will be used for filling the enchiladas, and the other will be saved for the topping.
4. Pour ½ cup of enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it evenly to coat the surface.
5. Pour one can of enchilada sauce into a shallow bowl. Dip a tortilla into the sauce, turning it so both sides are covered. Allow any excess sauce to drip off.
6. Place about ⅓ cup of the chicken mixture in the center of the tortilla and add some of the cheese from the filling portion.
7. Roll the tortilla around the filling and place it seam-side up in the prepared baking dish.
8. Repeat the process with the remaining tortillas until the dish is filled with enchiladas.
9. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the top with the remaining shredded cheese.
10. Bake for 20 minutes.
11. Remove from the oven and sprinkle with chopped cilantro.
12. Serve warm. Optional toppings include additional cilantro, sour cream, salsa, tomato, and avocado.

Storage

• Refrigerator: Keep leftovers in an airtight container for up to 3 days.
• Freezer: Store for up to 3 months.