Easy Chicken Enchiladas

$- 2 cups shredded cooked chicken - 1 cup black beans, rinsed and thoroughly drained - 1 cup corn kernels (can be fresh, canned, or frozen) - 1 cup shredded sharp cheddar cheese, divided - 1/2 cup diced red onion - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - 8 small flour tortillas - 1 cup enchilada sauce (store-bought or homemade) - 1/4 cup fresh cilantro, chopped (for garnish) - Sour cream (optional, for serving) In this recipe, I use common ingredients that many have at home. The shredded cooked chicken makes this dish easy and quick. You can use rotisserie chicken for more flavor and less work. Black beans add protein and fiber. Corn gives a nice sweetness. For spices, I keep it simple with ground cumin, chili powder, and garlic powder. They add a warm, rich flavor. The enchilada sauce ties everything together, so choose one you love. Flour tortillas are my favorite for rolling. They hold the filling well. Fresh cilantro adds a bright finish, and sour cream can cool the spice. For the full recipe, check out the details above. Enjoy making these tasty enchiladas! - Preheat the oven to 350°F (175°C). - In a large bowl, mix together the filling. Combine 2 cups shredded chicken, 1 cup black beans, 1 cup corn, 3/4 cup cheese, 1/2 cup red onion, 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon garlic powder. Stir well until everything is mixed. - Take a tortilla and add about 1/4 cup of the filling to the center. - Roll the tortilla tightly, keeping the filling inside. - Place each rolled tortilla seam-side down in a greased 9x13 inch baking dish. - Pour 1 cup of enchilada sauce evenly over the tortillas. - Sprinkle the remaining 1/4 cup of cheese on top of the sauce. - Cover the dish with foil. This helps keep the enchiladas moist. - Bake for 20 minutes. After that, take off the foil and bake for another 10 minutes. - Look for the cheese to be melted and bubbly. These steps create a tasty dish that is quick and easy to make. For the full recipe, check the earlier section. Use shredded rotisserie chicken for a quick and tasty option. You can also use grilled chicken. If you want a vegetarian twist, try black beans or refried beans. You can mix in corn to add sweetness. Canned or frozen corn works well in this dish. You can even add diced bell peppers for extra crunch. For a simple enchilada sauce, use tomato sauce, chili powder, and cumin. You can add garlic powder for extra flavor. Cook the sauce on low heat for about 10 minutes. This allows the spices to blend well. A touch of sugar can balance the flavors if the sauce is too tangy. Dress up your enchiladas with fresh cilantro and lime wedges. Add diced avocado or jalapeños for a kick. Serve with a side of rice or beans for a full meal. For drinks, pair with a light beer or a refreshing margarita. This way, you create a fun and tasty dinner setting. {{image_4}} For a tasty vegetarian option, you can swap out the chicken. Use black beans or lentils for protein. You can also add more veggies for a colorful mix. Bell peppers, zucchini, or spinach work great. Just chop them up and throw them in the filling. This way, you still get that delicious, hearty flavor. Want a kick? You can make your enchiladas spicy! Add jalapeños or diced green chilies to the filling. You could also mix in some cayenne pepper or hot sauce. Start with a small amount and taste as you go. This way, you can control the heat to your liking. If you love cheese, this is for you! Use different types of cheese for more flavor. Try Monterey Jack, pepper jack, or even queso fresco. Layer cheese inside the enchiladas and on top for extra cheesiness. This makes each bite rich and gooey. For an even cheesier treat, add a sprinkle of cheese halfway through baking. Try these variations to personalize your Easy Chicken Enchiladas. You can find the Full Recipe earlier for reference! Store your chicken enchiladas in an airtight container. This keeps them fresh. They last up to three days in the fridge. To reheat, just pop them in the microwave or oven. You can freeze enchiladas before or after baking. For freezing before baking, wrap them tightly in plastic wrap. Place them in a freezer bag. They can stay frozen for up to three months. To freeze after baking, let them cool first. Then wrap and freeze. To thaw, move them to the fridge overnight. For reheating, bake at 350°F (175°C) until hot. You can reheat enchiladas in the microwave or oven. If using the microwave, heat in short bursts. If using the oven, cover with foil to keep moist. For the best cheese experience, ensure it is melty. You can add a splash of sauce or a bit of water. This helps keep the cheese soft and gooey. Enjoy your enchiladas with a side of fresh toppings! Bake chicken enchiladas for 30 minutes at 350°F (175°C). Cover with foil for the first 20 minutes. This keeps them moist. Remove the foil for the last 10 minutes. This lets the cheese bubble and brown nicely. Yes, you can prepare enchiladas a day in advance. Assemble them as directed. Then, cover with plastic wrap and refrigerate. Bake them when you are ready to eat. If you want to freeze them, wrap tightly in foil. They can last up to three months in the freezer. Chicken enchiladas pair well with many sides. Consider serving them with: - Mexican rice - Refried beans - A fresh salad - Guacamole - Salsa - Chips These sides add flavor and texture. Enjoy your meal with your favorite drink! For the full recipe, check out the details above. This article covered how to make chicken enchiladas from start to finish. We explored the key ingredients, step-by-step instructions, and useful tips for perfecting your dish. Remember, variations can add fun and flavor to your meal. You can easily make vegetarian options or add extra heat for spice lovers. Lastly, proper storage extends the life of your enchiladas. With these insights, you can create tasty, comforting enchiladas your family will love. Enjoy cooking and have fun with this great meal!$

Spice up your dinner with Easy Chicken Enchiladas! This quick and flavorful recipe combines shredded chicken, black beans, and melted cheese in warm tortillas, making it a perfect weeknight meal. Discover simple steps and tips to create this delicious dish that will impress your family and friends. Ready to try it out? Click through now for the full recipe and get cooking your new favorite dinner!

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Ingredients

2 cups shredded cooked chicken

1 cup black beans, rinsed and thoroughly drained

1 cup corn kernels (can be fresh, canned, or frozen)

1 cup shredded sharp cheddar cheese, divided

1/2 cup diced red onion

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

8 small flour tortillas

1 cup enchilada sauce (store-bought or homemade)

1/4 cup fresh cilantro, chopped (for garnish)

Sour cream (optional, for serving)

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures the oven is ready to cook the enchiladas evenly.

Prepare the Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, 3/4 cup of the shredded cheddar cheese, diced red onion, ground cumin, chili powder, and garlic powder. Stir thoroughly until all ingredients are well mixed.

Fill the Tortillas: Take about 1/4 cup of the filling mixture and spoon it into the center of each tortilla. Carefully roll the tortillas up tightly, ensuring the filling stays inside. Place each rolled tortilla seam-side down into a greased 9x13 inch baking dish.

Add the Sauce: Pour the enchilada sauce evenly over the assembled tortillas, ensuring that every enchilada is generously covered with sauce.

Top with Cheese: Sprinkle the remaining 1/4 cup of shredded cheddar cheese evenly over the top of the enchiladas for a delicious cheesy finish.

Bake: Cover the baking dish with aluminum foil to prevent the enchiladas from browning too quickly. Bake in the preheated oven for 20 minutes. After 20 minutes, carefully remove the foil and continue baking for an additional 10 minutes, or until the enchiladas are heated through and the cheese is melty and bubbly.

Garnish & Serve: Once done baking, remove the dish from the oven and let it cool for a few minutes. Garnish the top with freshly chopped cilantro. Serve with a dollop of sour cream on the side, if desired.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

- Presentation Tips: For an added touch, serve the enchiladas on a colorful plate, garnished with additional cilantro and a wedge of lime for a pop of color and freshness. Enjoy your flavorful Southwest meal!