I could seriously eat Mexican food every day! Every time I make a new Mexican dinner, it’s just even better than the last, and this one is no exception. Chicken, corn, beans and onions all mixed up with enchilada sauce makes a super yummy meal! Since this recipe takes a half can of beans and corn, I usually double this mixture and use the entire can of each with 1/2 cup onion and freeze half to use in future Mexican dishes! If you’re looking for a good dish to use leftover corn and beans on, try making my Skinny Breakfast Nachos with a little bean and corn add-on!