Cheesy Chicken Enchiladas with Black Beans and Corn

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Cheesy Chicken Enchiladas with Black Beans and Corn are a satisfying and flavorful dish perfect for a quick weeknight dinner. With tender chicken rolled in warm corn tortillas, topped with gooey cheese, and complemented by the heartiness of black beans and sweet corn, this recipe will have you craving more with every bite. Plus, it’s simple enough for a busy evening yet impressive enough for guests.

Why You’ll Love This Recipe

These cheesy chicken enchiladas deliver a delightful combination of flavors and textures that will satisfy your hunger and tantalize your taste buds. They are creamy, cheesy, and packed with protein, making them a well-rounded meal.

• Quick to Prepare: Get dinner on the table in about 30 minutes!
• Customizable: Add your favorite toppings or spices.
• Meal Prep Friendly: Make ahead and store for easy reheating.
• Kid-Approved: Perfect for picky eaters with their cheesy goodness.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup canned black beans, rinsed and drained
• 1 cup corn, frozen or canned
• 1 cup shredded cheddar cheese, divided
• 1 cup sour cream
• 1 cup salsa
• 8 corn tortillas
• 2 green onions, chopped
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

How to Make Cheesy Chicken Enchiladas

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, black beans, corn, ½ cup of cheddar cheese, sour cream, cumin, chili powder, salt, and pepper. Stir until well mixed.
3. Warm the corn tortillas in a skillet for about 30 seconds on each side to make them pliable.
4. Spread ½ cup of salsa on the bottom of a 9×13-inch baking dish.
5. Take one tortilla, add a generous scoop of the chicken mixture to the center, and roll it up tightly. Place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
6. Pour the remaining salsa over the rolled enchiladas, then sprinkle the remaining cheddar cheese on top.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
8. Garnish with chopped green onions before serving.

Tips for the Best Results

• Ensure the tortillas are warm to prevent cracking while rolling.
• Feel free to add more spices to the chicken mixture if you like it spicier.
• Use rotisserie chicken to save time on cooking the chicken.
• Let the enchiladas sit for a few minutes after baking to set before serving.

Easy Variations

• Swap out the chicken for shredded beef or sautéed vegetables for a vegetarian option.
• Try different types of cheese, such as Monterey Jack or pepper jack for an extra kick.
• Add diced bell peppers or jalapeños to the filling for more flavor and crunch.

What to Serve With It

• A fresh green salad with lime vinaigrette.
• Mexican rice or cilantro-lime quinoa for a complete meal.
• Guacamole and tortilla chips for a delicious appetizer.
• A side of refried beans for extra protein.

Storage and Reheating

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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick meal.

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