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, then topped with savory red chili sauce and a blanket of melted cheese. Dinner is on the table in 30 minutes!
SERVINGS
4
PREP TIME
10 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 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 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), 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.
- Bake 20 minutes, or until cheese is melted and bubbling.
- 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), 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.
- Bake 20 minutes, or until cheese is melted and bubbling.
