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- 2 cups shredded cooked chicken (preferably rotisserie chicken) - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 cup salsa (choose your preferred heat level) - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon garlic powder - 8 (6-inch) flour or corn tortillas - 2 cups shredded cheese (cheddar or Mexican blend) - 1/2 cup sour cream (optional, for topping) - Fresh cilantro (optional, for garnish)

Cheesy Chicken Enchiladas with Black Beans

Discover the joy of making Cheesy Chicken Enchiladas with Black Beans, a delightful Mexican classic! This recipe combines tender shredded chicken, hearty black beans, and gooey cheese wrapped in soft tortillas, making it perfect for busy weeknights or special occasions. With simple ingredients and easy steps, you can whip up this comforting dish in no time. Add your favorite garnishes and side dishes for a satisfying meal everyone will love!
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Ingredients
  

2 cups shredded cooked chicken (rotisserie chicken works perfectly)

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

1 cup corn kernels (can use fresh, frozen, or canned)

1 cup salsa (choose mild or spicy based on preference)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

Salt and pepper, to taste

8 medium flour tortillas

2 cups shredded Mexican blend cheese (or combine Monterey Jack and cheddar)

1 cup sour cream

1/4 cup chopped fresh cilantro (optional, for garnish)

Extra salsa for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Filling: In a large mixing bowl, thoroughly combine the shredded chicken, black beans, corn, salsa, ground cumin, chili powder, garlic powder, salt, and pepper. Ensure all ingredients are evenly mixed.

      Assemble the Enchiladas: Spread a thin layer of salsa on the bottom of a 9x13 inch baking dish. Take a tortilla and spoon approximately 1/3 cup of the chicken and black bean mixture into the center. Add a tablespoon of shredded cheese on top of the filling. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.

        Top with Sauce and Cheese: After all the enchiladas are in the baking dish, pour the remaining salsa evenly over the entire dish. Generously sprinkle the rest of the shredded cheese atop the salsa to create a deliciously cheesy layer.

          Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue to bake for an additional 10-15 minutes, until the cheese is bubbly and has turned a golden brown.

            Serve: Once baked, allow the enchiladas to cool for about 5 minutes. Top with a dollop of sour cream and a sprinkle of fresh cilantro, if desired. Serve with extra salsa on the side for dipping or drizzling.

              Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 4-6 servings

                - Presentation Tips: For an appealing presentation, serve the enchiladas on a large platter, garnished with cilantro and lime wedges on the side. A sprinkle of extra cheese on top before serving can add a delightful touch!