Ingredients:

  • 12 (6-inch) corn tortillas (about 300 g)
  • 2 cups cooked and shredded chicken (or black beans for a vegetarian option) (about 300 g)
  • 1 cup corn (fresh or frozen) (about 150 g)
  • 1 cup black beans, rinsed and drained (about 150 g)
  • 1 cup diced bell peppers (about 150 g)
  • 1 cup shredded cheese (cheddar or Mexican blend) (about 100 g)
  • 2 cups enchilada sauce (homemade or store-bought) (about 480 mL)
  • 1 tablespoon olive oil (15 mL)
  • 1 teaspoon ground cumin (2 g)
  • 1 teaspoon chili powder (2 g)
  • Salt and pepper to taste

Instructions:

  1. In a large mixing bowl, combine shredded chicken (or black beans), corn, diced bell peppers, and half of the cheese. Season with salt, pepper, cumin, and chili powder. Mix thoroughly.
  2. In a skillet, add olive oil over medium heat. Pour in enchilada sauce and heat until warm; set aside.
  3. Preheat the oven to 350°F (175°C). On each tortilla, spoon a portion of the filling and roll tightly. Place seam-side down in the baking dish.
  4. Pour the warm enchilada sauce over the rolled tortillas, ensuring each one is covered. Sprinkle the remaining cheese on top.
  5. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes, until cheese is melted and bubbly.
  6. Remove from oven and let cool for a few minutes before serving.