Description
A satisfying dish of cheesy enchiladas filled with tender chicken and a rich queso sauce, perfect for busy weeknights or gatherings.
Ingredients
- 2 cups cooked, shredded chicken (rotisserie works great)
- 8 flour tortillas
- 2 cups queso sauce (store-bought or homemade)
- 1 cup shredded cheese (like Monterey Jack or Cheddar)
- 1 can black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Fresh cilantro (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the shredded chicken, black beans, corn, chili powder, and cumin in a large bowl.
- Spread a couple of tablespoons of the queso sauce on the bottom of a tortilla. Place a generous scoop of the chicken mixture in the center, then roll up tightly.
- Place the rolled enchiladas seam-side down in a greased baking dish.
- Pour the remaining queso sauce over the top and sprinkle with shredded cheese.
- Bake for 20-25 minutes or until the cheese is bubbly and golden.
Notes
Best served with fresh guacamole or zesty salsa. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican