Easy Chicken Enchiladas with Black Beans & Corn

A complete dinner that is great for any night of the week. (The leftovers are pretty good, too!)

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes

Ingredients:

• 2 cups cooked shredded chicken
• 1 can (15.5 ounces) Food Club Black Beans, drained, rinsed
• 1 can (4 ounces) Food Club Diced Mild Green Chiles
• 1 cup Food Club Whole Kernel Sweet Corn, drained, or frozen corn kernels
• 1 bag (8 ounces) Food Club Shredded Mexican Style Cheese
• 1 packet (1.25 ounces) Food Club Taco Seasoning
• 2 cans (10 ounces each) Food Club Mild Red Chile Enchilada Sauce
• 6 Food Club Burrito Family Size Tortillas
• Sliced green onions
• Food Club Squeeze Sour Cream for serving

Method:

1. Preheat oven to 350°; lightly coat large rectangular casserole dish or baking sheet with Food Club Nonstick Cooking Spray. In large bowl combine chicken, beans, chiles, corn, and 1 cup cheese; add 1 can enchilada sauce and stir until blended.

2. Spread ½ the remaining enchilada sauce on bottom of baking dish. Place a tortilla on work surface and put ¾ cup chicken mixture in a line down the center of tortilla. Roll tortilla to enclose and put into baking dish seam side down. Assemble remaining enchiladas in the same manner.

3. Pour remaining sauce over enchiladas; sprinkle remaining cheese on top. Bake for 30 minutes or until bubbly and golden on edges of tortillas. Let stand 5 minutes before serving. Garnish with green onions and serve with sour cream.