QUICK CHICKEN ENCHILADAS
- 2 chicken breasts, cooked and shredded (I use a rotisserie chicken)
- 15 ounces black beans
- 15 ounces corn
- 3 cups mexican cheese, divided
- 1 tablespoons taco seasoning
- 8 tortillas
- 1 cup enchilada sauce (homemade or store-bought)
- Cilantro
- 6 green onions, sliced
- Preheat oven to 375 degrees.
- Stir together chicken, black beans, corn, 2 cups of cheese, and taco seasoning.
- Fill tortillas with mixture and roll, folding in the ends of tortilla.
- Place enchiladas in a 9x13 baking dish. Top with enchilada sauce and remaining cheese.
- Bake for 35 minutes.
- Top with cilantro and green onion.
Recipe by Rachel Schultz at https://rachelschultz.com/2018/09/13/quick-chicken-enchiladas/
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