Easy Chicken Enchiladas with corn and black beans

Pre-cooked chicken and cans of everything else make this recipe super simple to make but the taste will make your family think you spend hours in the kitchen. If you line your pan with foil, clean up is a breeze as well.

"My family loves this recipe. Its easy to make and even easier when i make a double batch and freeze half of it in a disposable foil pan. "

- artlyn18

Cuisine: MexicanMain Ingredient: Chicken

(5, 1) 100% would make again (reviews)

5 people want to try | 8 have favorited

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Recipe
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Ingredients

Ready in 45 minutes
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Original recipe makes 6 Servings

1 packageFlour tortillas

1 large canEnchilada sauce; divided in half

8 ouncespre-cooked chicken strips; thawed

1 canBlack beans; drained

1 canCorn; drained

1 8 oz bagsharp Cheddar cheese

Sour cream

Easy Chicken Enchiladas with corn and black beans Preparation

Preheat oven to 350 degrees.

Line a 9x13 inch pan with tinfoil or use a disposable foil pan. Pour 1/4 can of enchilada sauce into pan and tilt to coat.

In a large bowl stir together 1/2 can enchilada sauce, chicken strips, black beans, corn, and 1/2 the bag of cheese.

Spoon into tortilla shells, roll shells and place in pan.

Once all shells are filled and placed in pan pour remainder of sauce over the top spreading with a spoon to coat all shells.

Cover with tinfoil. Bake 30 minutes. Remove tinfoil. Sprinkle remainder of cheese over top and bake an additional 5 minutes or until cheese is melted.

Remove from oven and serve with sour cream.

Notes

This recipe serves six if there are 12 tortilla shells in the package and each person has 2.

You can make this ahead of time and refrigerate until ready to bake. If freezing, take out and thaw in refrigerator overnight or increase baking time to between 60 and 90 minutes or until heated through.