Chicken, Corn and Black Bean Enchiladas
Servings: 4 people
Calories: 772kcal
Ingredients
Enchiladas
- 2½ cups Jenn's View enchilada sauce
- 2½ cups shredded rotisserie chicken white and dark meat - no skin
- 1½ cups corn (frozen kernals are fine)
- 1½ cups rinsed black beans
- 8 flour tortillas (6 inch)
- 2½ cups shredded sharp cheddar cheese
Instructions
Enchiladas
- Preheat oven to 350
- line bottom of baking dish with a layer of enchilada sauce
- add shredded chicken to pan
- add corn and black beans
- add 1 cup of enchilada sauce
- add 1 cup of shredded cheddar cheese continue to mix well and simmer until cheese is melted
- Spoon into the middle of flour tortilla and roll up
- Place seam side down in baking dish
- Top with remaining enchilada sauce and and remaining 1½ cups of shredded cheese
- cover with foil and bake in oven until cheese is melted - around 10 min
- Optional toppings: avocado, cilantro, scallions, sour cream, crumbled cortija cheese
Nutrition
Serving: 2enchiladas | Calories: 772kcal | Carbohydrates: 67g | Protein: 58g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 152mg | Sodium: 924mg | Potassium: 1082mg | Fiber: 11g | Sugar: 12g | Vitamin A: 1238IU | Vitamin C: 14mg | Calcium: 622mg | Iron: 6mg