Chicken and Corn Enchiladas
This recipe for Chicken and Corn Enchiladas is a flavorful and comforting dish that combines tender chicken, sweet corn kernels, black beans and cheese wrapped in soft flour tortillas. The enchiladas are then generously coated in a savory red chili sauce, and topped with a blanket of melted cheese. The combination of the succulent chicken, the burst of sweetness from the corn, the tangy sauce, and the gooey cheese creates a well-balanced and satisfying meal that is both hearty and delicious.
SERVINGS
4
PREP TIME
15 Min
COOK TIME
30 Min
Ingredients
1/2 pound boneless chicken, cubed
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (15 oz.) black beans, drained
1 can (10 oz.) petite diced tomatoes with green chilies
1 teaspoon cumin
1/2 teaspoon chili powder
1 cup shredded Monterey Jack cheese, divided
8 8-inch tortillas
1 can (10 oz.) enchilada sauce
1/2 pound boneless chicken, cubed
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (15 oz.) black beans, drained
1 can (10 oz.) petite diced tomatoes with green chilies
1 teaspoon cumin
1/2 teaspoon chili powder
1 cup shredded Monterey Jack cheese, divided
8 8-inch tortillas
1 can (10 oz.) enchilada sauce
Instructions
- Preheat oven 375°F. Coat 9″x13″ baking dish with non-stick spray. Set aside.
- In large skillet, brown chicken until no longer pink. Add corn, beans, tomatoes (undrained), cumin and chili powder; stir together. Mix in 1/2 cup cheese.
- Lay tortillas on flat surface and divide filling among them, making a row down the center. Roll up enchiladas and place them, seam side down, in baking dish. Pour sauce over enchiladas. Sprinkle remaining cheese over top.
- Cover with foil; bake 30 minutes.
- Preheat oven 375°F. Coat 9″x13″ baking dish with non-stick spray. Set aside.
- In large skillet, brown chicken until no longer pink. Add corn, beans, tomatoes (undrained), cumin and chili powder; stir together. Mix in 1/2 cup cheese.
- Lay tortillas on flat surface and divide filling among them, making a row down the center. Roll up enchiladas and place them, seam side down, in baking dish. Pour sauce over enchiladas. Sprinkle remaining cheese over top.
- Cover with foil; bake 30 minutes.
