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To make easy chicken enchiladas, gather these items: - 2 cups shredded cooked chicken - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup shredded cheddar cheese - 1/2 cup diced red onion - 1 teaspoon 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 chopped cilantro (for garnish) - Sour cream (for serving, optional) I prefer using rotisserie chicken for its flavor and ease. It shreds well and saves time. You can also use leftover grilled chicken or poached chicken. Just ensure it is cooked and shredded beforehand. The flavor of the chicken really shines through in the dish. You can choose store-bought enchilada sauce for quick prep. Look for mild or spicy, depending on your taste. If you have time, making homemade sauce is fun! Blend tomatoes, chili powder, and garlic for a fresh taste. Both options work well and allow you to customize your meal. Check out the full recipe for more details. First, gather all your ingredients. You will need shredded chicken, black beans, corn, and cheese. Also, have your tortillas and enchilada sauce ready. Preheat your oven to 350°F (175°C). This will help cook the enchiladas evenly. In a large bowl, mix the shredded chicken, black beans, corn, 3/4 cup of cheese, diced onion, cumin, chili powder, and garlic powder. Stir until everything blends well. Now, it’s time to fill the tortillas. Take about 1/4 cup of the chicken mixture and place it in each tortilla. Roll them up tightly and lay them seam-side down in a greased 9x13 inch baking dish. Pour the enchilada sauce over the tortillas. Make sure each one is covered. Then, sprinkle the rest of the cheese on top. Cover the dish with aluminum foil. This prevents the enchiladas from getting too brown. Bake them for 20 minutes. After that, take off the foil and bake for 10 more minutes. You want the cheese to be bubbly and golden. Once done, let the dish sit for a few minutes. Garnish with chopped cilantro and serve with sour cream if you like. You can find the Full Recipe to follow these steps easily! One common mistake is overstuffing the tortillas. This can lead to spills during baking. Make sure to use about 1/4 cup of filling per tortilla. Another mistake is not sealing the tortillas. Ensure the seam faces down in the baking dish. Also, avoid skipping the foil cover when baking. This helps the cheese melt without burning. Cooking time can change based on your oven. If your oven runs hot, check the enchiladas early. They should be bubbly and golden. If they need more time, keep them in for a few extra minutes. Use a food thermometer to check that the filling hits 165°F. This ensures your chicken enchiladas are safe to eat. To get that creamy, cheesy taste, use a mix of cheeses. Cheddar adds sharpness while Monterey Jack offers creaminess. Try adding a bit of cream cheese to the filling for extra richness. When you layer the cheese on top, use a generous amount. The cheese will melt and create a delicious crust. {{image_2}} You can easily make vegetarian enchiladas. Start by swapping the chicken for beans. Black beans or pinto beans work great. Use the same spices for flavor. Add veggies like spinach, zucchini, or bell peppers for fun. Use corn tortillas for a gluten-free option. These will be just as tasty and filling. Want some heat? Use spicy chicken! Mix diced jalapeños into the filling. You can also add hot sauce to the enchilada sauce. I love using chipotle seasoning for a smoky kick. If you want more spice, top with sliced fresh jalapeños after baking. Adjust the heat to match your taste. You can make this dish healthier with easy swaps. Use whole wheat tortillas instead of regular ones. This adds fiber and nutrients. Replace some cheese with Greek yogurt for creaminess without fat. You might also use low-sodium black beans and enchilada sauce. These small changes can make a big difference without losing flavor. Check out the Full Recipe for more tasty ideas! After enjoying your Easy Chicken Enchiladas, store any leftovers in an airtight container. This keeps them fresh and tasty. Let the enchiladas cool down first. Then, cover them tightly. This prevents drying out. They can last in the fridge for up to three days. If you have more, consider freezing them. When it's time to eat your leftovers, reheating is key. The best way to reheat enchiladas is in the oven. Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Cover them with foil to keep them moist. Heat for about 15-20 minutes. You can also use the microwave. Heat in short bursts of 30 seconds. Check often to avoid drying them out. If you want to save some enchiladas for later, freezing is a great option. Follow these steps to freeze them well. First, let the enchiladas cool completely. Wrap each one in plastic wrap tightly. Then, place them in a freezer-safe bag or container. Label with the date. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight before reheating. Feel free to check the Full Recipe if you want to make more! Yes, you can make enchiladas ahead. Prepare the filling and roll the tortillas. Place them in the baking dish. Cover and chill in the fridge. Bake them the next day. This saves time and keeps flavors fresh. To spice up your enchiladas, add jalapeños or chipotle peppers. You can also use hotter chili powder. Mix these into the chicken filling. Adjust the amount based on your taste. For a quick kick, drizzle hot sauce on top before serving. Many sides pair well with enchiladas. Here are some ideas: - Mexican rice - Refried beans - Guacamole - Salsa - A simple green salad These sides add flavor and color to your meal. Absolutely! This recipe works great for meal prep. You can store leftovers in airtight containers. They keep well in the fridge for up to four days. Reheat them for a quick meal. Or freeze them for later use. Just remember to thaw before baking. For the full recipe, refer to the earlier section. We covered ingredients, cooking steps, and tips for tasty chicken enchiladas. Remember, choose the best chicken and sauce for flavor. Avoid common mistakes to get a creamy, cheesy dish. You can also explore variations, like vegetarian options or spicier versions. Store leftovers properly and know how to reheat for great taste. With these tips, you can make perfect enchiladas anytime. Enjoy your cooking journey!

Easy Chicken Enchiladas

Craving a simple and delicious dinner? Try this easy chicken enchiladas recipe that’s packed with flavor and just a few ingredients! These cheesy wraps are perfect for any night and will impress your family or friends. Follow our step-by-step instructions for a quick meal that’s sure to be a hit. Click through to explore the full recipe and start cooking mouthwatering enchiladas tonight!
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Ingredients
  

2 cups shredded cooked chicken

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 cup shredded cheddar cheese

1/2 cup diced red onion

1 teaspoon 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 chopped cilantro (for garnish)

Sour cream (for serving, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Filling: In a large bowl, mix together the shredded chicken, black beans, corn, 3/4 cup of cheddar cheese, diced red onion, cumin, chili powder, and garlic powder. Stir until well combined.

      Fill the Tortillas: Spoon approximately 1/4 cup of the chicken mixture into each tortilla. Roll them up tightly and place them seam-side down in a greased 9x13 inch baking dish.

        Add the Sauce: Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well coated.

          Top with Cheese: Sprinkle the remaining cheddar cheese over the top of the enchiladas.

            Bake: Cover the dish with aluminum foil (to prevent excessive browning) and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the enchiladas are hot and the cheese is bubbly.

              Garnish & Serve: Remove from the oven and let sit for a few minutes. Garnish with chopped cilantro and serve with sour cream if desired.

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