Fiesta Chicken Enchiladas

INGREDIENTS

1 15-ounce can whole kernel corn

1 15-ounce can black beans

20 ounces canned chicken breast

2 Tbsp olive oil

1 small onion, diced

2 cloves garlic, finely minced

½ tsp cumin

½ tsp chili powder

¼ tsp salt

¼ tsp black pepper

1 4.5-ounce can of diced green chiles

8–10 tortillas

2 15-ounce can red enchilada sauce

4 ounces grated cheddar or shredded Mexican blend cheese

Freshly chopped cilantro leaves to garnish

PREPARATION

To begin, preheat the oven to 375˚F.

Now, drain and rinse the cans of corn and black beans and set them aside. Drain the cans of chicken breasts and set them aside.

Heat the olive oil in a skillet over medium-high heat and add the onion and garlic. Sauté until the onions are tender, about 5 minutes, stirring frequently. Now stir in the cumin, chili powder, salt, pepper and green chiles and cook for 2-3 minutes. Then add all the chicken to the skillet and stir to combine. Continue to cook for 2-3 minutes to warm the chicken through. Remove the mixture from the heat and set it aside.

If you’re using grain-free or corn tortillas, wrap 3-4 tortillas in damp paper towels and microwave the tortillas in 30-second increments until they are warmed through. Doing this will make it a lot easier to work with the tortillas without them falling apart. Note that flour tortillas do not require this process. 

Now, spray a 9X13 casserole pan with avocado oil spray (or any cooking spray of your choice) and spread about a ½ a cup of enchilada sauce on the bottom of the pan. Set the pan aside.

To assemble the enchiladas, spread a heaping  tablespoon of enchilada sauce to the center of the tortilla, and top that with about 2 heaping tablespoons of the chicken mixture, a tablespoon of black beans and a tablespoon of corn. Roll the tortilla up and place it in the casserole pan, seam side down. Continue this step until all the tortillas are filled and rolled. Scatter any remaining filling (chicken mixture, black beans and corn) over the rolled tortillas and pour the remaining enchilada sauce on top. Cover the whole thing with the grated cheese.

Transfer the pan to the preheated oven and bake for 15-20 minutes or until the cheese is melted. Garnish with chopped cilantro. Other topping options can include sour cream, guacamole, avocado…etc. Serve immediately.

Store leftovers in an airtight container for up to 3 days in the fridge.