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To make your Easy Chicken Enchiladas, you will need the following main ingredients: - 2 cups cooked chicken, shredded - 1 cup black beans, drained and rinsed - 1 cup corn kernels (frozen or fresh) - 1 cup enchilada sauce (store-bought or homemade) - 8 small flour tortillas - 1 cup shredded cheese (cheddar or a Mexican blend) - 1/2 teaspoon cumin - 1/2 teaspoon chili powder - 1/4 cup fresh cilantro, chopped (plus extra for garnish) - 1/2 cup sour cream (for serving) - Salt and pepper to taste These ingredients come together quickly. The chicken provides protein, while the beans and corn add fiber and sweetness. Each ingredient plays a role in making these enchiladas tasty and satisfying. You can enhance your enchiladas with a few optional garnishes: - Extra fresh cilantro - Sliced avocado - Chopped green onions - Jalapeño slices - Lime wedges These garnishes not only add flavor but also make your dish look pretty. A sprinkle of cilantro adds a fresh touch, while a squeeze of lime gives a zesty kick. Pair your enchiladas with some delicious side dishes: - A fresh green salad - Mexican rice - Refried beans - Corn on the cob These sides complement the enchiladas well. A salad adds crunch, while rice and beans round out your meal nicely. You can mix and match based on your taste! For the full method of preparing these enchiladas, check out the Full Recipe. To start, gather your ingredients. You need cooked chicken, black beans, corn, and enchilada sauce. In a large bowl, mix the shredded chicken, black beans, and corn together. Pour in half of the enchilada sauce. Sprinkle the cumin, chili powder, and chopped cilantro on top. Add salt and pepper to taste. Stir until everything is well combined. This filling is where the magic begins. Now, take a flour tortilla. Place about 1/4 cup of your filling in the center. Roll the tortilla tightly around the filling. Make sure the seam is down when you place it in a greased baking dish. Repeat this with the other tortillas until they are all filled. Once they are in the dish, pour the rest of the enchilada sauce over the top. This makes each enchilada juicy. Then, sprinkle the shredded cheese on top. It's time to bake! Slide the dish into your preheated oven at 350°F (175°C). Bake for 20 to 25 minutes. You want the cheese to melt and turn golden brown. When it's done, take it out and let it cool for a few minutes. This cooling time helps the flavors come alive. Serve your enchiladas warm, and don't forget the sour cream! For the full recipe, check out the details above. Rolling tortillas can be tricky. Start with warm tortillas; they bend better. Place filling in the center, leaving space at the edges. Fold the sides in first, then roll tightly from the bottom. This keeps the filling inside. Make sure the seam is on the bottom in the dish. This helps them stay closed while baking. To boost flavor, use spices like cumin and chili powder. They add warmth and depth. Mix them into the chicken and bean filling for even flavor. You can also add garlic or onion powder for extra taste. Fresh cilantro brightens the dish, so don’t skip it. These small additions make a big impact. Cheese makes enchiladas creamy and delicious. I recommend using cheddar or a Mexican blend. Both melt well and add great taste. For a richer flavor, try Monterey Jack or pepper jack cheese. Sprinkle the cheese generously on top before baking. This creates a lovely golden crust that everyone loves. {{image_4}} You can easily make vegetarian enchiladas. Swap the chicken for more beans or veggies. Try using 2 cups of spinach or 1 cup of mushrooms. You can also add bell peppers or zucchini for extra flavor. Make sure to keep the seasoning, like cumin and chili powder, for that great taste. This way, you still get a hearty meal without meat. If you love heat, make spicy chicken enchiladas. Add diced jalapeños or serrano peppers to the filling. You can also use spicy enchilada sauce instead of mild. For a fiery kick, mix in some hot sauce. This variation will please anyone who enjoys bold flavors in their meals. To make gluten-free enchiladas, use corn tortillas instead of flour. They hold up well and add a nice taste. Check your enchilada sauce to ensure it is gluten-free as well. This way, everyone can enjoy this tasty dish without worries. Feel free to explore these variations and make the recipe your own. For the full recipe, check out the details above! Store leftover enchiladas in an airtight container. Make sure they cool down first. Place a piece of wax paper between layers if stacking. This keeps the cheese from sticking. You can keep them in the fridge for up to three days. To reheat your enchiladas, preheat the oven to 350°F (175°C). Place the enchiladas in a baking dish. Cover with foil to keep them moist. Heat for about 15-20 minutes. You can also use the microwave. Just cover them with a damp paper towel. Heat for 1-2 minutes or until warm. To freeze enchiladas, wrap each one tightly in plastic wrap. Then place them in a freezer-safe bag or container. This keeps them fresh for up to three months. When ready to eat, thaw overnight in the fridge. Reheat as mentioned above for a tasty meal. Check out the Full Recipe for more tips on making these enchiladas! Yes, rotisserie chicken works great! It saves you time and adds flavor. Just shred the chicken and mix it into your filling. You can use any leftover chicken too. This makes the dish even easier. If you don’t have enchilada sauce, try salsa or tomato sauce. You can also make a quick sauce with canned tomatoes, spices, and broth. Blend them together for a smooth texture. This gives you a tasty base for your enchiladas. You can prepare the filling and roll the enchiladas a day in advance. Just store them in the fridge before baking. Cover them well to keep them fresh. When ready, pour sauce and cheese on top, then bake as usual. This makes dinner quick and easy! For more detailed steps, check out the Full Recipe. We’ve covered the key ingredients for easy chicken enchiladas, from main fillings to garnishes. I shared step-by-step instructions for prepping, assembling, and baking. We explored tips for perfect rolling and flavor enhancement. I also presented variations, storage info, and answers to your burning questions. You now have a solid foundation to create tasty enchiladas. Enjoy making and sharing this meal with others, knowing you can customize it to your taste.

Easy Chicken Enchiladas

Get ready to spice up your dinner with these delicious Fiesta Chicken Enchiladas! Packed with shredded chicken, black beans, and vibrant corn, this recipe is easy to follow and perfect for any occasion. With just a few ingredients and simple steps, you’ll have a mouthwatering dish ready in no time. Click through to discover the full recipe and impress your family and friends with this tasty meal!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup black beans, drained and rinsed

1 cup corn kernels (frozen or fresh)

1 cup enchilada sauce (store-bought or homemade)

8 small flour tortillas

1 cup shredded cheese (cheddar or a Mexican blend)

1/2 teaspoon cumin

1/2 teaspoon chili powder

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

1/2 cup sour cream (for serving)

Salt and pepper to taste

Instructions
 

Begin by preheating your oven to 350°F (175°C), preparing it for baking the enchiladas.

    In a large mixing bowl, combine the shredded chicken, black beans, and corn. Pour in half of the enchilada sauce, then sprinkle in the cumin, chili powder, and chopped cilantro. Season the mixture with salt and pepper to taste. Stir thoroughly until all ingredients are well incorporated.

      Take one flour tortilla and place about 1/4 cup of the filling mixture in the center. Carefully roll the tortilla up tightly around the filling and place it seam-side down in a greased 9x13 inch baking dish. Repeat this rolling process with the remaining tortillas and filling mixture until all are used.

        Once the enchiladas are placed in the baking dish, pour the remaining enchilada sauce evenly over the top, ensuring that each enchilada is generously covered.

          Evenly sprinkle the shredded cheese atop the sauce, allowing it to melt beautifully during baking.

            Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese has melted and turned a lovely golden brown.

              After baking, remove the dish from the oven and allow it to cool for a few minutes before serving to enhance the flavors.

                Serve the enchiladas warm, garnished with extra fresh cilantro, and add a dollop of sour cream on the side for a creamy contrast.

                  - Presentation Tips: Consider arranging the enchiladas in a circular pattern on a large serving platter and drizzle additional enchilada sauce on top for an eye-catching presentation. Pair with a side of sliced avocado or a fresh green salad for a complete meal.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4