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- 2 cups cooked, shredded chicken - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 2 cups shredded cheese (cheddar or Mexican blend) - 2 cups enchilada sauce (store-bought or homemade) - 8-10 flour or corn tortillas - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - Fresh cilantro (optional, for garnish)

Cheesy Chicken Enchiladas with Black Beans

Indulge in the comforting goodness of Cheesy Chicken Enchiladas with Black Beans, a perfect blend of flavors and textures that’ll delight your family and friends. This easy-to-follow recipe features shredded chicken, hearty black beans, sweet corn, and gooey cheese rolled up in tortillas and baked to perfection. Ideal for dinner gatherings or cozy nights in, these enchiladas promise warmth and satisfaction in every bite. Enjoy a deliciously wholesome meal that’s both simple and satisfying!
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Ingredients
  

2 cups shredded cooked chicken (using rotisserie chicken is a great option)

1 can (15 oz) black beans, thoroughly rinsed and drained

1 cup corn kernels (choose from fresh, frozen, or canned)

1 cup shredded cheese (pick your favorite: cheddar, Monterey Jack, or a blend)

1 can (10 oz) enchilada sauce (select red or green based on your preference)

8 small flour or corn tortillas

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 tablespoon olive oil

Salt and pepper to taste

Optional toppings: sour cream, avocado slices, chopped cilantro, lime wedges

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it’s ready for your enchiladas.

    Prepare the Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, half of the shredded cheese, cumin, chili powder, garlic powder, onion powder, along with salt and pepper. Stir well until all ingredients are well blended.

      Soften the Tortillas: If you’re using corn tortillas, wrap them in a damp paper towel and heat them in the microwave for about 30 seconds to soften. If opting for flour tortillas, you can proceed directly to the next step as they tend to be more pliable.

        Fill the Tortillas: Take one tortilla and place approximately 1/4 cup of the filling mixture down the center. Tightly roll the tortilla up and place it seam-side down in a greased 9x13-inch baking dish. Repeat this process until all the tortillas have been filled and rolled.

          Add Enchilada Sauce: Once all your tortillas are neatly arranged in the baking dish, pour the enchilada sauce evenly over the top. Use a spatula to spread it out if needed, ensuring every enchilada is coated.

            Top with Cheese: Sprinkle the remaining shredded cheese generously over the enchiladas, allowing it to melt and create a delicious topping.

              Bake: Cover the baking dish with aluminum foil (this prevents sticking). Bake in the preheated oven for 20 minutes. After this, remove the foil and return to the oven for an additional 10-15 minutes, or until the cheese is bubbly and has begun to brown lightly.

                Garnish and Serve: After baking, remove the dish from the oven and let it cool for a few minutes. Just before serving, enhance your enchiladas with your choice of sour cream, avocado slices, freshly chopped cilantro, and lime wedges for a burst of flavor.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings