chicken enchiladas

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 (10 ounce) can enchilada sauce
• 1 (15 ounce) can creamed corn
• 1 cup shredded Monterey Jack cheese
• 1 cup corn tortillas
• 1/2 cup salsa verde
• 1/4 cup sour cream
• 2 tbsp chopped cilantro, for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook chicken: In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook until cooked through, about 15-20 minutes. Shred chicken with two forks.
3. Combine ingredients: In a large bowl, combine shredded chicken, black beans, corn, enchilada sauce, and creamed corn.
4. Assemble enchiladas: Lightly grease a 9x13 inch baking dish. Spoon chicken mixture into corn tortillas, roll up tightly, and place seam-side down in the prepared baking dish.
5. Top and bake: Pour remaining chicken mixture over enchiladas. Top with shredded Monterey Jack cheese. Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.
6. Serve: Top with salsa verde and sour cream, garnish with chopped cilantro.

Notes

• For easier assembly, you can warm the tortillas slightly in a dry skillet or microwave.
• To make ahead, assemble the enchiladas and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Use a rolling pin to roll the tortillas for a more uniform shape.