Ingredients:

  • 2 cups cooked, shredded chicken
  • 1 cup enchilada sauce
  • 1 cup shredded cheese (e.g., cheddar or Monterey Jack)
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup corn kernels
  • 1 tsp chili powder
  • 1 tsp cumin
  • 4 large flour tortillas
  • 1/4 cup sour cream
  • 1/4 cup chopped cilantro (optional)
  • Additional enchilada sauce for topping

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine shredded chicken, enchilada sauce, cheese, black beans, corn, chili powder, and cumin until well mixed.
  3. Heat a skillet over medium heat and warm the tortillas for about 30 seconds on each side to make them pliable.
  4. Spoon equal portions of the filling onto each warmed tortilla and add a dollop of sour cream and a sprinkle of cilantro (if using).
  5. Roll the tortillas tightly to enclose the filling.
  6. Place the rolled burritos seam-side down in a greased baking dish.
  7. Pour additional enchilada sauce over the top of the burritos.
  8. Cover loosely with aluminum foil and bake for 15 minutes.
  9. Remove the foil, sprinkle with remaining cheese, and bake for an additional 5 minutes, or until cheese is bubbly and golden.
  10. Serve warm with optional garnishes.