American 35 min

Chicken Enchiladas

Name: Chicken Enchiladas
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 cups cooked chicken, shredded; 12 corn tortillas; 2 cups Monterey Jack cheese, shredded, divided; 1 cup sharp cheddar, shredded, divided; 1 can (15 oz) black beans, drained; 1 cup frozen corn; 3 cups red enchilada sauce, divided; 1 teaspoon cumin; ½ teaspoon garlic powder; Salt and pepper to taste; 2 tablespoons olive oil; Fresh cilantro, sour cream, and sliced jalapeños for serving

comfort-foodmeal-prep

Ingredientsfor 2

490

Cal

34g

Protein

44g

Carbs

18g

Fat

13 cups cooked chicken, shredded
212 corn tortillas
32 cups Monterey Jack cheese, shredded, divided
41 cup sharp cheddar, shredded, divided
51 can (15 oz) black beans, drained
61 cup frozen corn
73 cups red enchilada sauce, divided
81 teaspoon cumin
9½ teaspoon garlic powder
10Salt and pepper to taste
112 tablespoons olive oil
12Fresh cilantro, sour cream, and sliced jalapeños for serving

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Instructions

1
Preheat oven to 375°F. Toss shredded chicken with cumin, garlic powder, salt, pepper, ½ cup enchilada sauce, ½ cup Monterey Jack, and ½ cup cheddar. Spread ½ cup enchilada sauce on the bottom of a 9×13 baking dish.
2
Warm tortillas in a dry skillet 20 seconds per side until pliable, or wrap in damp paper towels and microwave 45 seconds. Lay a tortilla flat, spoon 2–3 tablespoons of the chicken filling down the center, add a few black beans and a spoonful of corn. Roll tightly and place seam-side down in the dish. Repeat with all 12 tortillas.
3
Pour remaining enchilada sauce evenly over the rolled enchiladas, making sure all edges are covered (exposed tortilla will dry out). Scatter remaining cheeses over the top. Cover with foil and bake 20 minutes. Uncover and bake 15 more minutes until the cheese is melted and bubbling and the edges are slightly crispy. Serve topped with fresh cilantro, sour cream, and jalapeños.