Ingredients:

  • 2 cups (240g) cooked shredded chicken (or black beans for vegetarian)
  • 1 cup (150g) shredded cheese (cheddar or a Mexican blend)
  • 1 cup (150g) canned black beans, rinsed and drained
  • 1 cup (150g) frozen corn
  • 1 teaspoon (5g) chili powder
  • 1 teaspoon (5g) cumin
  • Salt and pepper to taste
  • 8 corn tortillas
  • 2 cups (480ml) enchilada sauce (store-bought or homemade)
  • 1 cup (150g) additional shredded cheese for topping
  • Fresh cilantro for garnish (optional)

Instructions:

  1. In a large bowl, combine the shredded chicken, cheese, black beans, corn, chili powder, cumin, salt, and pepper.
  2. Briefly warm corn tortillas in a pan or microwave to make them pliable.
  3. Spread a spoonful of enchilada sauce in the bottom of the baking dish.
  4. Take one tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in the dish.
  5. Continue to fill and roll all tortillas, placing them closely together in the dish.
  6. Pour remaining enchilada sauce over the top and sprinkle with additional cheese.
  7. If freezing, cover tightly with foil. If baking immediately, preheat oven to 350°F (175°C) and bake for 25 minutes until bubbly and golden.