Southwest Chicken Enchiladas

By Valerie's Kitchen

Ingredients

2 ½ to 3 cups shredded rotisserie chicken
3 cups shredded Mexican blend cheese (divided (or a combo of Jack/cheddar))
½ cup frozen yellow corn (no need to thaw)
1 cup canned black beans (rinsed and drained)
4 ounce can diced green chiles (drained)
½ teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
8 flour tortillas (8-inch soft, taco size)
15 ounces red enchilada sauce
Thinly sliced green onion (for garnish)
Cilantro, sour cream, sliced avocado or guacamole, salsa, hot sauce

Prep Time15mins
Cook Time30mins
Servings8

Instructions

Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.

Place the stack of 8 tortillas on a plate, cover with a paper towel, and heat in the microwave for 20 to 30 seconds to soften slightly.

To assemble the enchiladas, divide the filling evenly between tortillas, roll up tightly and place seam side down in the prepared baking dish. Spoon the enchilada sauce evenly over the top to fully cover the tortillas.

Cover the dish with foil and bake for 20 minutes. Remove the foil and sprinkle the enchiladas with the remaining shredded cheese. Return to the oven and bake for an additional 10 to 15 minutes, or until the cheese is melted and the sauce is bubbly around the edges. Remove from the oven and let them rest for about 5 minutes.

Sprinkle with sliced green onions and serve with additional toppings of your choice.