I whipped these up for Cinco De Mayo yesterday with things that we had in our pantry and they were better than expected so I figured I would share!

Ingredients:

2 large, boneless, skinless chicken breasts
4 soft tortillas of your choice (my personal preference is flour)
1 can of refried beans (I used half of a 16 oz. can of Rosarita Organic Traditional Refried Beans) – black beans would also be delicious
1 can of drained sweet corn (I used 2/3 of a 15 oz. can)
1 can of enchilada sauce (we had a 10 oz. can of A La Orden Traditional Enchilada Sauce)
Shredded cheese of choice (we had a Mexican blend so that’s what I used)

*Optional toppings – lettuce, guacamole, cilantro lime crema, etc.

Directions:

1. Preheat oven to 350 degrees.
2. Cook your chicken – put it in the crockpot with chicken broth, grill it, or just cook it in a skillet like I did. I seasoned each chicken breast with a little salt, pepper, garlic powder, chili seasoning, and paprika. A precooked rotisserie chicken would also work great!
3. Chop/shred your chicken.
4. Fill tortillas – I laid out a tortilla, slathered on the refried beans, topped with chicken, added a heaping spoonful of sweet corn, and sprinkled on some cheese.
5. Roll them up & place in your baking dish (I used a small glass Pyrex dish).
6. Pour enchilada sauce over the top and cover with cheese.
7. Cover with tinfoil and bake for about 20-30 minutes (until the interior is hot and the cheese is melted).

Load them up with toppings & serve – makes 4 loaded enchiladas!

*Photos used are my own