1 + ½ lb (700 g) boneless, skinless chicken breasts, diced into small ½ inch pieces
2 jalapenos, seeded and finely chopped
1 tsp (5 mL salt
½ tsp (2 mL) ground pepper
1-15 oz (420 mL) can black beans, drained and rinsed
½ cup (125 mL) frozen corn, thawed
8 large flour or corn tortillas
3 cups Mexican blend shredded cheese
½ cups (375 mL) prepared red enchilada sauce
Fresh cilantro, chopped
Method
Preheat oven to 375°F
In large pan, heat oil over medium heat. Add onion, sauté 2 minutes. Add garlic, sauté 1 minute.
Add diced chicken, jalapenos, salt, and pepper. Sauté mixture for 6-8 minutes until chicken is cooked.
Add 1 cup of enchilada sauce, beans and corn, stir to combine and heat through. Remove from heat.
Grease a 9×13 inch baking dish. To assemble the enchiladas, line up tortillas, chicken mixture, cheese, and baking pan. Lay out a tortilla, add a generous spoonful of chicken mixture in a line down the centre of the tortilla. Sprinkle with ¼ cup of the cheese. Roll up the tortilla and place seam side down in baking dish. Repeat this process with the remaining tortillas.
Spread remaining sauce over top of the enchiladas, followed by remaining cheese.
Bake uncovered for 20-25 minutes or until the enchiladas are heated through and slightly crispy along the edges and cheese is bubbly.
Allow to cool slightly. Garnish with fresh cilantro.
Serve with favourite toppings like sour cream or guacamole.
45 minutes
