Chicken and Black Bean Enchiladas

4 servings

Ingredients

2 boneless skinless chicken breasts

1 teaspoon chili powder

½ teaspoon fine sea salt

¼ teaspoon black pepper

1 cup frozen corn kernels, thawed

1 cup canned black beans, drained and rinsed

1 cup prepared enchilada sauce

1 cup shredded Monterey Jack cheese (2oz)

1 jalapeño pepper, thinly sliced (optional)

4 green onions, thinly sliced

Directions

Preheat oven to 375℉.
To a medium saucepan, add chicken and enough water to cover. Bring to a boil, reduce heat to low, and simmer 15-20 minutes, or until internal temperature reaches 165℉. Transfer chicken to a cutting board to cool.
When cool enough to handle, shred chicken with 2 forks, transfer to a large bowl, and toss with chili powder, salt, and pepper.
Lay wraps on a countertop. Divide chicken between wraps and top with corn and black beans. Roll up and place in baking dish seam side down.
Pour enchilada sauce over wraps and top with cheese. Cover with foil and bake 15 minutes, then remove foil and bake until browned, about 15 minutes more.
Top with jalapeño, if using, and green onion right before serving.

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