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- 2 cups shredded cooked chicken - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 cup salsa (your favorite variety) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 2 cups shredded cheese (cheddar or Monterey Jack) - 8 corn or flour tortillas - Fresh cilantro, for garnish (optional) - Sour cream, for serving (optional)

Quick Chicken Enchiladas with Black Beans

Explore the vibrant flavors of Zesty Black Bean Chicken Enchiladas, a delicious meal perfect for any occasion. This recipe features tender shredded chicken, nutritious black beans, and zesty salsa, all wrapped in warm tortillas and topped with melty cheese. Nutritious and customizable, these enchiladas can easily accommodate dietary preferences, including gluten-free options. Learn how to create this tasty dish that will delight your family and friends, bringing a taste of Mexico to your table.
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Ingredients
  

2 cups cooked chicken, shredded

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 cup salsa (mild, medium, or hot depending on your preference)

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup shredded cheese (cheddar or Mexican blend)

8 small flour or corn tortillas

1 tablespoon olive oil

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Sliced jalapeños (for serving, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Mix the Filling: In a large mixing bowl, combine shredded chicken, black beans, corn, salsa, cumin, paprika, garlic powder, onion powder, and half of the cheese. Stir until well combined.

      Prepare the Tortillas: Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warm and pliable. This will make them easier to roll.

        Fill the Tortillas: Spoon approximately 1/4 cup of the chicken and black bean mixture onto each tortilla. Roll the tortilla tightly around the filling and place seam-side down in a greased 9x13-inch baking dish.

          Top with Sauce: Pour any remaining salsa evenly over the top of the rolled enchiladas. Sprinkle the remaining cheese over the salsa.

            Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

              Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro, and serve with sour cream and sliced jalapeños if desired.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6