Easy Chicken Enchiladas

$- 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 - Diced avocado - Sliced jalapeños - Green onions You can swap the shredded chicken for shredded beef or tofu. Use lentils or chickpeas instead of black beans for a plant-based option. If you want a dairy-free meal, try using vegan cheese. 1. Preheat your oven to 350°F (175°C). This ensures even cooking. 2. In a large bowl, combine the filling ingredients. Mix well to blend flavors. - 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) - 1/2 teaspoon cumin - 1/2 teaspoon chili powder - 1/4 cup fresh cilantro, chopped - Salt and pepper to taste 1. Take one tortilla and spoon about 1/4 cup of the chicken mixture into the center. 2. Roll the tortilla tightly around the filling. Place it seam-side down in a greased baking dish. Repeat with the rest of the tortillas. 3. After all the enchiladas are in the dish, pour any remaining enchilada sauce over the top. 1. Sprinkle shredded cheese evenly over the sauce. - 1 cup shredded cheese (cheddar or a Mexican blend) 2. Bake in the preheated oven for 20-25 minutes. Look for bubbly and golden cheese. 3. Remove from the oven and let cool for a few minutes. Enjoy your tasty enchiladas warm! For the complete recipe, check the Full Recipe. To make your chicken enchiladas turn out great, focus on even cooking. Ensure your oven is preheated to 350°F before baking. This helps to cook the enchiladas evenly. When you pour the sauce over the top, try to cover all areas. This keeps the tortillas from getting too dry. For a bubbly cheese topping, use shredded cheese that melts well, like cheddar or a Mexican blend. Sprinkle the cheese evenly over the enchiladas. You want every bite to have that cheesy goodness. Bake until the cheese is golden and bubbly, about 20-25 minutes. Pair your enchiladas with tasty side dishes for a full meal. Rice and beans complement them well. You can also serve a fresh salad to balance the flavors. Don't forget about sour cream! A dollop of sour cream adds creaminess. It cools the heat from the spices, making each bite delightful. You can also add salsa or guacamole for extra flavor. Watch out for overfilling your tortillas. If you stuff them too much, they can burst open while baking. Aim for about 1/4 cup of filling per tortilla. Also, don't skip the resting time after baking. Let the enchiladas cool for a few minutes before serving. This helps the flavors settle and makes them easier to serve. Enjoy your delicious meal! {{image_2}} You can switch up the protein in your enchiladas. Use beef or pork instead of chicken. Ground beef gives a hearty taste. Shredded pork adds a nice texture. For a vegetarian option, try black beans or lentils. These choices keep the dish tasty and fun. Enchiladas can shine with different sauces. You can choose red or green enchilada sauce. Red sauce has a rich flavor, while green sauce offers a zesty kick. You can make your own sauce or grab a bottle at the store. Both options work well and save time. Feel free to get creative with your enchiladas. Add more veggies like bell peppers, spinach, or zucchini. These extra ingredients add color and nutrition. You can also spice things up with jalapeños or diced onions. For garnishes, try avocado slices, fresh lime, or extra cilantro. These touches enhance your meal and make it look great. For the full recipe, check out the Easy Chicken Enchiladas section above. To keep your enchiladas fresh, store them in an airtight container. This helps prevent drying out. Place them in the fridge within two hours of cooking. They will last about three to four days. If you want to save them longer, consider freezing. Wrap each enchilada in plastic wrap. Then, place them in a freezer bag. This method helps keep them tasty for up to three months. When it’s time to enjoy your leftovers, you have two great options: the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the enchiladas in a baking dish and cover them with foil. Heat for about 20 minutes. This method keeps the texture nice. For the microwave, place one enchilada on a plate. Cover it with a damp paper towel. Heat for about one to two minutes. Check to see if it's hot all the way through. In the fridge, your enchiladas will stay good for three to four days. If you freeze them, they can last up to three months. Mark the date on the bag to keep track. Enjoy your Easy Chicken Enchiladas any time with these simple storage tips. For the full recipe, check the original section. Making Easy Chicken Enchiladas is quick! It takes about 15 minutes to prep and 25 minutes to cook. In total, you can enjoy this dish in about 40 minutes. That’s fast for a tasty meal! Yes, you can make enchiladas ahead. Assemble them, then cover and store in the fridge for up to 24 hours. This saves time on busy days. Just remember to add some sauce on top before baking. This keeps them moist and delicious. To reheat chicken enchiladas, the best method is the oven. Preheat it to 350°F (175°C). Place the enchiladas in a baking dish. Cover with foil to keep them from drying out. Heat for about 15-20 minutes. You can also use the microwave, but this may not keep them as crispy. In this blog post, I shared how to make easy chicken enchiladas from scratch. We covered the necessary ingredients, clear steps for cooking, and tips to avoid common mistakes. Remember, you can mix things up with different proteins and sauces. Enjoy your meal with fun garnishes and tasty sides. Whether it's a weeknight dinner or a special occasion, homemade enchiladas make it special. Start cooking and have fun in the kitchen!$

Discover the flavors of Fiesta Chicken Enchiladas that are sure to excite your taste buds! This easy recipe combines shredded chicken, black beans, and corn in warm tortillas, all topped with cheesy goodness. Perfect for family dinners or gatherings, these enchiladas are quick to make and packed with flavor. Click through to explore the full recipe and bring a taste of the fiesta to your kitchen!

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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

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the shredded chicken, black beans, corn, half of the enchilada sauce, cumin, chili powder, and chopped cilantro. Season with salt and pepper. Mix well until all ingredients are evenly distributed.

Take one tortilla and spoon about 1/4 cup of the chicken mixture into the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9x13 inch baking dish. Repeat this process with the remaining tortillas and filling.

Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top, ensuring they are well covered.

Sprinkle the shredded cheese evenly over the sauce.

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.

Remove from the oven and let cool for a few minutes before serving.

Garnish with fresh cilantro and serve warm, accompanied by a dollop of sour cream on the side.

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