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+ servings
5 from 1 vote
Print Recipe

Chicken, Corn and Black Bean Enchiladas

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Main Course
Cuisine: Mexican
Keyword: entree, meat
Servings: 4 people
Calories: 772kcal

Ingredients

Enchiladas

  • cups Jenn's View enchilada sauce
  • cups shredded rotisserie chicken white and dark meat - no skin
  • cups corn (frozen kernals are fine)
  • cups rinsed black beans
  • 8 flour tortillas (6 inch)
  • 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