Chicken, corn, and black bean enchiladas

This is a week night dinner that can really fill you up and doesn't take too long to make at all! I don't make it too often, but I like the change up from making tacos. 

Ingredients:

2 large chicken breasts, cooked and shredded

1 cup Mexican cheese blend 

12 corn tortillas 

2 10 oz cans enchilada sauce

2 Tbs taco season 

1/2 cup salsa 

1/2 cup Southwest Blend Corn (mixture of corn, black beans, peppers and onions) 

This is the Southwest Blend Corn I use-- I find it in the freezer department.

1. Warm oven to 350 degrees. 

2. Mix shredded chicken, southwest corn blend, taco season, and salsa in pan and warm through. 

3. Warm tortillas according to package directions- I wrap mine in saran wrap and warm in microwave for 60 seconds. 

4. Pour 3/4 can of enchilada sauce into 9x11 cake pan 

5. Take a spoonful of chicken mixture, place in tortilla, and roll. Make sure not to roll too tight or the tortilla may rip. Place in sauced pan. Continue to roll and place in pan. 

6. Once done rolling, pour the rest of the enchilada sauce onto rolled enchiladas- this is where I used the 2nd can of sauce. 

7. Cover with cheese, wrap with foil and bake for 15 minutes at 350. 

8. After baked for 15 minutes, uncover and bake for another 5 minutes or until cheese is melted and bubbly. 
9. Serve with salsa, guacamole, or anything else you might like! 

What do you like to put in your enchiladas?