Ingredients

– 2 cups shredded cooked chicken
– 1 cup enchilada sauce
– 1 cup corn
– 1 cup black beans, drained and rinsed
– 1 cup shredded cheese (cheddar or Mexican blend)
– 8 small flour tortillas
– 1 teaspoon cumin
– 1 teaspoon garlic powder
– Optional toppings: sour cream, avocado, cilantro

Instructions

1. In a mixing bowl, combine the shredded chicken, half of the enchilada sauce, corn, black beans, cumin, and garlic powder. Mix well until all ingredients are combined.
2. Lay out each tortilla and fill with the chicken mixture. Roll up tightly and place seam-side down in your Instapot or crock pot.
3. Pour the remaining enchilada sauce over the wrapped tortillas. Sprinkle the shredded cheese on top.
4. For the Instapot, seal the lid and set to manual at high pressure for 10 minutes. Allow a natural release for 5 minutes, then do a quick release. For the crock pot, cook on low for 4 hours.

Serving Suggestions

– Carefully remove the enchiladas and transfer them to serving plates.
– Top with your favorite garnishes, such as sour cream, slices of avocado, or fresh cilantro.
– Enjoy your easy home-cooked chicken enchiladas with a side salad or rice!