Baked Chicken Enchiladas

Ingredients

• •  2 cups cooked shredded chicken (rotisserie works great)
  • 1½ cups enchilada sauce (red or green)
  • 1 cup shredded Mexican-blend or cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • ½ cup canned black beans, rinsed (optional)
  • ¼ cup diced onion
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste
  • 8 small flour or corn tortillas
  • Cooking spray or oil for the baking dish

Instructions

In a bowl, combine the shredded chicken, half of the enchilada sauce, cumin, garlic powder, onion, black beans (if using), salt, pepper, and half of the shredded cheese.

Spoon the chicken mixture into each tortilla, roll them up snugly, and place them seam-side down in the prepared baking dish.

Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they’re well covered to stay moist. Sprinkle the remaining cheese over the top for a melty, golden finish that feels extra comforting in the winter months.