Protein Packed Chicken Enchiladas Simple and Tasty Dish

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 cup Greek yogurt or low-fat sour cream
• 1 cup shredded cheese (cheddar or a blend)
• 1 tablespoon taco seasoning
• 8 whole whole wheat tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1 whole avocado, diced (for topping)
• 1 bunch fresh cilantro, chopped (for garnish)
• to taste salt and pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, black beans, corn, Greek yogurt (or sour cream), taco seasoning, and half of the cheese. Mix well until all ingredients are combined.
3. Warm the tortillas in a pan or microwave for about 30 seconds to make them pliable.
4. Spoon about 1/3 cup of the chicken mixture into each tortilla. Roll the tortillas tightly and place them seam-side down in a greased 9x13-inch baking dish.
5. Once all the tortillas are in the dish, pour the enchilada sauce evenly over the top. Sprinkle the remaining cheese on top of the sauce.
6. Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
7. Remove from the oven and let it cool for a few minutes. Top with diced avocado and sprinkle with fresh cilantro before serving.