Black Bean & Corn Enchiladas

Ingredients

• 🐔450 g boneless, skinless chicken breast
• 🫒1 tbsp olive oil
• 🧅1 onion, chopped
• 🧄2 cloves garlic, minced
• ⚫400 g canned black beans, rinsed and drained
• 🌽200 g canned corn, drained
• 🌿1 tsp cumin
• 🌶️½ tsp chili powder
• 🌿¼ cup chopped fresh cilantro
• 🌮8 corn tortillas
• 🥫200 g enchilada sauce
• 🧀150 g shredded cheddar cheese
• 🧂 salt and pepper, to taste

Method

1. 1Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. 2Heat olive oil in a large skillet over medium heat. Add chicken breast and cook until browned and cooked through. Remove chicken, shred, and set aside.
3. 3In the same skillet, add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
4. 4Stir in the black beans, corn, cumin, chili powder, shredded chicken, and fresh cilantro. Cook for 2-3 minutes to combine flavors. Season with salt and pepper.
5. 5Warm tortillas briefly in a microwave or dry skillet to make them pliable. Dip each tortilla into the enchilada sauce, coating both sides.
6. 6Spoon about 1/4 cup of the chicken and bean mixture down the center of each tortilla, sprinkle with a little cheese, then roll it up tightly.
7. 7Place the rolled enchiladas seam-down in the prepared baking dish. Pour remaining enchilada sauce over the top, then sprinkle with the rest of the shredded cheese.
8. 8Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
9. 9Let stand for 5 minutes before serving. Garnish with extra cilantro, if desired.