QUICK CHICKEN ENCHILADAS
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Ingredients
  • 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
Instructions
  1. Preheat oven to 375 degrees.
  2. Stir together chicken, black beans, corn, 2 cups of cheese, and taco seasoning.
  3. Fill tortillas with mixture and roll, folding in the ends of tortilla.
  4. Place enchiladas in a 9x13 baking dish. Top with enchilada sauce and remaining cheese.
  5. Bake for 35 minutes.
  6. Top with cilantro and green onion.
Recipe by Rachel Schultz at https://rachelschultz.com/2018/09/13/quick-chicken-enchiladas/