Ingredients
Scale
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2 cups cooked shredded chicken (rotisserie or leftovers work great)
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1 can (15 oz) black beans, rinsed and drained
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1 cup frozen corn (or canned, drained)
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2 cups shredded cheese (Mexican blend, cheddar, or whatever’s in the fridge)
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1 can (10 oz) enchilada sauce (or homemade if you’ve got it)
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8–10 small flour or corn tortillas
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1 tsp chili powder
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½ tsp cumin
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½ tsp garlic powder
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Salt and pepper to taste
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Cooking spray or a drizzle of oil for the pan
Instructions
- Preheat your oven to 400°F (204°C). Lightly grease a rimmed sheet pan with oil or cooking spray.
- In a large bowl, combine the shredded chicken, black beans, corn, half the cheese, chili powder, cumin, garlic powder, and a few tablespoons of enchilada sauce. Stir everything until well coated and seasoned.
- Soften the tortillas slightly to make rolling easier—wrap them in a damp paper towel and microwave for 20–30 seconds.
- Assemble the enchiladas: Spoon 2–3 tablespoons of the filling into each tortilla, roll it up, and place seam-side down on the sheet pan. Nestle them in tight so they stay rolled while baking.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle with the remaining cheese.
- Bake for 20–25 minutes, until the cheese is melted and bubbly and the edges of the tortillas are slightly crisp.
- Remove from the ovenand let sit for 5 minutes. Top with your favorite toppings and serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
