Ingredients
Scale
- 12 (8-inch) corn tortillas
- 3 cups shredded cooked chicken
- 1 cup frozen corn, thawed
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups shredded Monterey Jack cheese, divided
- 1 (10 oz) can red enchilada sauce
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro and sour cream for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix chicken, corn, beans, 1 1/2 cups cheese, enchilada sauce, cumin, garlic powder, salt, and pepper.
- Warm tortillas in microwave for 20 seconds, then spoon filling into each, roll tightly, and place seam-side down in a greased 9×13 baking dish.
- Pour remaining sauce over enchiladas, sprinkle with remaining cheese.
- Cover and bake in slow cooker on HIGH for 2 hours (or bake uncovered in oven for 25–30 mins).
- Let rest 5 minutes, top with cilantro and sour cream before serving.
Notes
- For crispier tortillas, lightly fry them in oil before filling.
- Use shredded rotisserie chicken for faster prep.
- Dairy-free? Swap cheese for a melty vegan shredded cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Slow Cooker & Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 70mg
