Chicken Enchiladas
Ingredients
- 12 ounces Cooked chicken shredded
- 15 ounces Canned Black Beans drained and rinsed
- 1 cup Frozen corn
- 8 ounce Mexican cheese blend shredded
- 4 ounce diced green chiles drained
- 2 Tbs Dried Oregano
- 2 tsp Ground Cumin
- 4 ounces Cheddar cheese grated
- 8 6" corn tortillas
- 2 Tbs oil Olive or canola
Instructions
- Combine chicken, black beans, corn, cheese blend, diced chiles, oregano and cumin in a large bowl.
- Brush each tortilla with some of the oil and stack on a plate. Microwave for 1 minute. Brush the bottom of a 13X9 inch baking dish with oil.
- Place 1/8 of filling in each, roll up and place in baking dish. Top with remaining shredded cheese.
- Bake at 350° for 25 minutes or until filling is hot.
