Ingredients
2 cups cooked, shredded chicken
1 can (400 g) green enchilada sauce
1 cup sour cream
1 teaspoon ground cumin
1 teaspoon garlic powder
8 small tortillas
1 cup shredded cheese
1 can (400 g) black beans, drained and rinsed
2 cups corn kernels, fresh or frozen
1/4 cup chopped fresh cilantro
Method
1. Preheat the oven to 180°C. Lightly grease a baking dish.
2. In a bowl, combine the chicken, 1 cup of enchilada sauce, sour cream, cumin, and garlic powder. Stir until mixed well.
3. Lay a tortilla flat, add some of the chicken mixture, then sprinkle with cheese, beans, and corn. Roll it up and place seam-side down in the baking dish. Repeat with remaining tortillas.
4. Pour the rest of the enchilada sauce over the rolled tortillas. Top with any leftover cheese.
5. Bake for 20-25 minutes or until bubbly. Sprinkle with chopped cilantro before serving.
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