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To make your enchiladas tasty and filling, gather these main ingredients: - 2 cups cooked chicken, shredded - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 cup shredded sharp cheddar cheese (divided) - 1 cup enchilada sauce (your choice of store-bought or homemade) - 8 small soft flour tortillas These items form the base of your dish. The shredded chicken brings protein and texture. Black beans add fiber and earthiness. Corn brings sweetness, while cheese offers creamy goodness. Feel free to add your twist with these optional ingredients: - Diced bell peppers - Jalapeños for heat - Sliced olives - Avocado for creaminess - Fresh tomatoes for brightness These extras can change the flavor and texture. For example, jalapeños add a spicy kick. Avocado gives a creamy touch, which balances the dish well. Seasonings can elevate your enchiladas to the next level. Include: - 1/2 teaspoon ground cumin - 1/2 teaspoon garlic powder - Salt and black pepper, to taste These spices add warmth and depth. Cumin brings a smoky note, while garlic gives a savory touch. Adjust salt and pepper to suit your taste. These small changes can create a big impact in flavor. For the full recipe, check out the detailed steps to make these easy chicken enchiladas. Enjoy creating a dish that pleases everyone! First, grab a large mixing bowl. Add 2 cups of shredded chicken. Then, mix in 1 cup of black beans and 1 cup of corn. Next, add half of the cheddar cheese, which is 1 cup. Sprinkle in 1/2 teaspoon of ground cumin and 1/2 teaspoon of garlic powder. Season with salt and black pepper to taste. Stir everything well until mixed. Now, take a 9x13 inch baking dish. Start by spreading about 1/4 cup of enchilada sauce on the bottom. This step keeps the tortillas from sticking. Take a soft flour tortilla and place 1/3 cup of the chicken mixture in the center. Roll it up tightly, making sure it is closed at one end. Place it seam-side down in the dish. Repeat this for all tortillas, filling the dish. Pour the rest of the enchilada sauce over the tortillas. Make sure they are well coated. Then, sprinkle the remaining cheddar cheese on top. Cover the baking dish with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 20 minutes. After that, remove the foil and bake for another 10 minutes. Look for bubbling cheese that is lightly golden. Let the enchiladas rest for a few minutes. Garnish with chopped cilantro before serving. To keep your enchiladas from getting soggy, start with dry tortillas. Warm them briefly in a pan. This softens them but keeps them firm. Next, don’t oversaturate with sauce. Use just enough to coat without drowning the tortillas. When layering, use a thin sauce layer on the bottom of the dish. This helps absorb moisture while baking. Finally, bake covered for the first part, then uncover to let steam escape. If you have leftover chicken or beans, you can make a quick soup. Just add broth, seasoning, and vegetables. Another option is to create a chicken salad by mixing with mayo, herbs, and spices. You can also use leftover tortillas to make quesadillas. Fill them with cheese and any extra veggies. This way, you waste nothing and enjoy new meals! For perfect enchiladas, preheat your oven to 350°F (175°C). Cover with foil for the first 20 minutes. This helps heat through without burning. After that, bake uncovered for 10 more minutes. Keep an eye on the cheese. It should be bubbling and lightly golden. This cooking method ensures your enchiladas are warm and delicious. For more details, check the Full Recipe. {{image_4}} You can easily make a vegetarian version of chicken enchiladas. Swap out the chicken for two cups of cooked lentils or black beans. Use the same spices to keep the flavor strong. You can also add more veggies like bell peppers, zucchini, or spinach. This makes for a hearty filling that everyone will love. If you want dairy-free enchiladas, there are great options. Use a dairy-free cheese that melts well, like cashew cheese. Instead of sour cream, try a vegan sour cream or avocado for creaminess. Ensure your enchilada sauce is also dairy-free. This way, you keep the flavors while sticking to a dairy-free diet. To spice things up, add some heat to your chicken enchiladas. Mix in chopped jalapeños or a dash of cayenne pepper to the chicken filling. You can also use spicy enchilada sauce for an extra kick. If you want more flavor, add some chipotle peppers in adobo sauce. This will make your enchiladas bold and exciting. For the full recipe, check out the details above. You can store leftover enchiladas in an airtight container. Make sure they are cool before sealing. Place them in the fridge if you plan to eat them within three days. For longer storage, consider freezing them. They will taste great later on. To reheat your enchiladas, use the oven for the best taste. Preheat it to 350°F (175°C). Place the enchiladas in a baking dish and cover them with foil. Heat for about 15-20 minutes. This keeps them moist and prevents drying out. You can also microwave them for a quicker option. Just cover them with a damp paper towel to keep them soft. Freezing enchiladas is easy and smart! First, let them cool completely. Wrap each enchilada in plastic wrap. Then place them in a freezer-safe bag or container. They can last for up to three months in the freezer. To enjoy them later, thaw them in the fridge overnight before reheating. This method helps keep the texture nice. You can find the Full Recipe for these cheesy delights to ensure perfect results every time! Yes, you can use corn tortillas. Corn tortillas add a nice texture and flavor. They are smaller, so you may need more of them. Just remember to warm them up first. This helps prevent them from breaking. You can serve enchiladas with many tasty sides. Here are some great options: - Guacamole for creamy goodness - Salsa for a fresh kick - Mexican rice for a filling touch - Refried beans for extra protein - A simple salad for crunch These sides make your meal more fun and flavorful. Enchiladas can last for about 3 to 4 days in the fridge. Make sure you store them in an airtight container. This keeps them fresh and safe to eat. When you're ready to enjoy them again, simply reheat in the oven or microwave. They taste great even after a few days! For the full recipe, check out the details above. You’ve learned how to make easy chicken enchiladas, step by step. We covered key ingredients, preparation, and baking tips. You can customize these enchiladas with different flavors and variations. Remember to store any leftovers properly for the best taste later. With these simple tricks, you’ll impress family and friends alike. Enjoy experimenting with your own twist on this classic dish!

- Easy Chicken Enchiladas

Discover the ultimate comfort food with my Easy Chicken Enchiladas recipe! Perfectly packed with juicy chicken, black beans, and melty cheese, these enchiladas are not only simple to make but bursting with flavor. In just a few steps, you can create a meal that will impress everyone at the table. Click to explore the full recipe and take your weeknight dinners to a whole new level of deliciousness!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 cup shredded sharp cheddar cheese (divided)

1 cup enchilada sauce (your choice of store-bought or homemade)

8 small soft flour tortillas

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

Salt and black pepper, to taste

Fresh cilantro, chopped (for garnish)

Sour cream, for serving

Instructions
 

Begin by preheating your oven to 350°F (175°C).

    In a large mixing bowl, combine the shredded chicken, black beans, corn, half of the cheddar cheese, cumin, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are equally distributed.

      Prepare your baking dish by spreading a thin layer of enchilada sauce (approximately 1/4 cup) on the bottom of a 9x13 inch baking dish. This will help prevent the tortillas from sticking.

        Take a flour tortilla and place approximately 1/3 cup of the chicken mixture in the center. Roll the tortilla tightly around the filling, ensuring it is closed at one end, and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling until all are in the dish.

          Pour the remaining enchilada sauce evenly over the top of the enchiladas, making sure they are well coated. Sprinkle the remainder of the cheddar cheese generously on top.

            Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes. After this initial baking time, carefully remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbling and lightly golden.

              Once thoroughly cooked, remove from the oven and allow the dish to rest for a few minutes before serving. Garnish with freshly chopped cilantro for a burst of color and flavor.

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

                  - Serving Suggestions: Serve the enchiladas hot, complemented by a dollop of tangy sour cream and alongside a fresh side of guacamole or a crisp, simple salad to create a well-rounded meal. Enjoy!