Easy Chicken Enchiladas With Black Beans Corn

Easy Chicken Enchiladas with Black Beans & Corn

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 pack et 1.25 ounces Food Club Taco Seasoning

2 cans 10 ounces each Food Club Mild Red Chile Enchilada Sauce

6 ct Food Club Burrito Family Size Tortillas

1 ct Sliced green onions

1 ct Food Club Squeeze Sour Cream for serving

Directions

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.

Spread 1/2 the remaining enchilada sauce on bottom of baking dish. Place a tortilla on work surface and put 3/4 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.

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.