Optional toppings: sliced green onions; chopped fresh cilantro; chopped red onion; diced avocado or guacamole; sour cream; lime wedges
Instructions
Preheat oven to 350°F. Grease a 9 x 13-inch baking dish. Spread about ¼ cup of the enchilada sauce in the bottom of the pan; set aside.
In a large skillet, heat olive oil over medium-high heat. Add the onion and cook until softened - about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant (about 30 seconds). Remove from heat. Stir in chicken, ¾ cup of the enchilada sauce, ½ cup of the cheddar, ½ cup of the Monterey Jack, beans, corn, cumin, and chili powder. Taste and season with salt and pepper, if desired.
Place chicken mixture in the center of each tortilla. Roll up and place seam-side down in the prepared baking dish. Pour the remaining enchilada sauce over top. Sprinkle with remaining cheddar and Monterey Jack cheese.
Bake, uncovered, for about 20 minutes (or until the enchiladas are heated through and the edges of the tortillas are a bit crispy). Garnish with desired toppings and serve warm.
Video
Notes
Substitute pink beans or pinto beans for the black beans.
Omit the beans and substitute with about 1 ½ cups of additional chicken or corn. You can also replace the beans with 1 ½ cups of cooked rice.
Use corn tortillas instead of flour tortillas. You'll need to warm the corn tortillas before rolling them (so that they don't fall apart). To do so, wrap a stack of tortillas in damp paper towels. Microwave for 30 seconds - 1 minute or until the tortillas are soft and flexible.
Swap out the Mexican-style corn and use regular canned corn or frozen corn that's thawed before adding it to the skillet.
If you have some extra time, prepare a batch of homemade enchilada sauce for this recipe. You'll need a total of about 2 ¼ cups.
Shredded rotisserie chicken is a great shortcut and it also adds great flavor to the filling!
For an extra kick and flavor, add a can of diced green chilies to the chicken mixture.
Make the enchiladas spicy with some jalapenos on top or some cayenne in the filling.
Bake the enchiladas just until warmed through (this takes about 20 minutes, but every oven is slightly different). The sauce should be hot and bubbly, and the edges of the tortillas should be crisp. Keep an eye on them because you don't want them to burn.
Set out an enchilada toppings bar and let your family members garnish their plates with all of their favorites! There are so many delicious options, including onions, cilantro, avocado, sour cream, and lime.