Veggie Packed Chicken Enchiladas
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • Glad™ Aluminum Foil
  • 1 cup frozen (thawed) or fresh corn
  • 1 cup frozen spinach, thawed and drained
  • 1 can black beans, rinsed and drained
  • 2 packages (6-8 oz. each) pre-cooked chicken breast, chopped fine or about 2 cups of shredded rotisserie chicken
  • 2 tsp. cumin
  • 2 tsp. chili powder
  • 1 tsp. chipotle chili powder
  • 1 tsp. ancho chili powder
  • 1 package (8 oz.) Monterrey jack, cheddar jack or Mexican blend (your choice) shredded cheese, divided
  • 2 cans (10 oz. each) red enchilada sauce, divided
  • 12 (burrito-size, 10 inch) whole grain tortillas
  • 2 tbsp. fresh cilantro, chopped
Instructions
  1. Line the inside of a 9" x 13" baking dish with Glad™ Aluminum Foil and set aside
  2. Preheat the oven to 375 F.
  3. In a large mixing bowl, combine corn, spinach, black beans, chicken, cumin, chili powder, chipotle chili powder, ancho chili powder and about ½ of the shredded cheese. Mix well to combine filling. Set aside.
  4. Pour about ½ can of the enchilada sauce in the bottom of the baking dish.
  5. Working one tortilla at a time, spoon about ½ cup of the filling in the center, roll up tightly burrito-style and place seam-side down in the baking dish.
  6. Complete this step with each tortilla, using up all of the filling.
  7. Drizzle with some of the remaining enchilada sauce and then top with remaining cheese.
  8. Bake for 15-20 minutes or until bubbly and slightly browned.
  9. Broil on high (if needed but watch closely as it will burn quickly) for 1-2 minutes brown top.
  10. Remove from oven and sprinkle with cilantro.
  11. Serve with remaining enchilada sauce, if desired.
Recipe by Becky's Best Bites at https://beckysbestbites.com/veggie-packed-easy-chicken-enchiladas/