Ingredients
• 2 cups cooked shredded chicken (rotisserie or grilled)
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup salsa (medium or hot)
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 1/2 cup shredded cheddar or Mexican blend cheese (plus more for topping)
• 6 whole wheat or corn tortillas (gluten-free if needed)
• 1 cup enchilada sauce (red or green, low-sodium)
• Optional toppings: avocado, sour cream (or Greek yogurt), cilantro, green onions
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×9 baking dish.
- In a large bowl, mix shredded chicken, black beans, corn, salsa, cumin, chili powder, smoked paprika, and 1/2 cup cheese.
- Warm tortillas slightly (10 secs in microwave) to make them pliable.
- Spoon about 1/3 cup filling into each tortilla. Roll up tightly and place seam-side down in the baking dish.
- Pour enchilada sauce evenly over the top. Sprinkle with extra cheese.
- Bake 20–22 minutes, until bubbly and golden on top.
- Let cool 5 minutes, then serve warm with avocado, yogurt, and fresh herbs.
💡 Meal-prep friendly: Assemble ahead and bake when ready!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 22 mins , Total Time : 40 mins , Servings : 6 , Calories : 280 , Net Carbs: 24g , Fats: 10g , Protein: 26g