Ingredients
12½ozchicken breast,drained
15ozblack beans,drained and rinsed
4ozgreen chilies
15ozsweet corn,drained
10ozgreen enchilada sauce
1tspcumin
1tspchili powder
1tspgarlic powder
6ozcheddar cheese,divided, or monterrey jack cheese
8large flour tortillas,warmed
cooking spray
sour cream
avocado
olives
Preparation
Preheat the oven to 375 degrees F.
Add the chicken breast, black beans, green chilies, sweet corn, and 2 tablespoons of enchilada sauce to a large skillet over medium heat.
Cook, stirring gently, until heated through. Add the cumin, chili powder, and garlic powder, and mix to combine.
Remove from heat and let cool 5 minutes.
Cut 4 ounces of the cheese into small chunks. Grate the remaining 2 ounces of cheese and set aside.
Stir the cheese chunks into the chicken and bean mixture.
Spoon about ¾ cup of the chicken mixture into the center of each tortilla. Fold the sides of the tortilla toward the center and roll up into a burrito. Repeat with remaining tortillas.
Place the burritos on a greased or parchment lined baking sheet. Spray with cooking spray.
Bake for 10 to 15 minutes, or until lightly golden. Pour the remaining enchilada sauce over the burritos, dividing evenly, and top with the grated cheese.
Return to the oven and bake 10 minutes, or until the cheese is melted and bubbly.
Serve warm, topped with desired toppings, and enjoy!
