Easy Chicken Enchiladas

$- 2 cups cooked chicken, shredded - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 teaspoon cumin - 1 teaspoon chili powder - ½ teaspoon garlic powder - 8 small flour tortillas - 2 cups enchilada sauce (store-bought or homemade) - 1 cup shredded cheese (Cheddar or Monterey Jack) - ¼ cup fresh cilantro, chopped (for garnish) - Sour cream (optional for serving) To make the best easy chicken enchiladas, gather these fresh ingredients. Use cooked chicken that you shredded at home or bought from a store. Black beans add protein and fiber. Corn brings sweetness and texture. Spices like cumin, chili powder, and garlic powder give the dish a warm kick. The flour tortillas hold everything together, creating a soft, delicious wrap. Enchilada sauce keeps the enchiladas moist and flavorful. For the cheese, I prefer the rich taste of Cheddar or Monterey Jack. Use fresh cilantro to add a pop of color and flavor on top. You can serve with sour cream for extra creaminess. You can find the full recipe to guide you through the process. Enjoy cooking! - First, combine the cooked chicken, black beans, corn, cumin, chili powder, and garlic powder in a large bowl. - Mix everything until all ingredients are well incorporated. This ensures each bite is packed with flavor. - Next, spread half a cup of enchilada sauce on the bottom of a 9x13-inch baking dish. - Take a tortilla and place about half a cup of the chicken mixture in the center. - Roll it up tightly and place it seam-side down in the dish. Repeat this step with the remaining tortillas and chicken mixture. - Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. - After 20 minutes, remove the foil and bake for an additional 10 minutes. This allows the cheese to melt and get bubbly. - Once done, take the dish out of the oven and let it cool for a few minutes. Using leftover chicken or rotisserie chicken makes this recipe quick and easy. Just shred the chicken and mix it with the other ingredients. This saves time and adds great flavor. For spice, I love using cumin and chili powder. They add warmth and depth. A pinch of garlic powder also helps to brighten up the dish. Experiment with these spices to find your perfect mix. Softening tortillas is key to rolling them easily. To do this, heat them briefly in a pan or wrap them in a damp cloth. This makes them more flexible. When filling the tortillas, use about half a cup of the chicken mixture. This keeps everything neat and avoids spills. Roll them tightly and place them seam-side down in your baking dish. To achieve that bubbly cheese topping, cover the dish with foil for the first part of baking. This keeps moisture in and helps everything cook evenly. After 20 minutes, remove the foil to let the cheese brown on top. Bake for an additional 10 minutes for that perfect golden color. I always watch closely to avoid overcooking. Trust me, the cheese should be melty and slightly crispy! For the Full Recipe, check out the main section of this article. {{image_2}} You can change the chicken in this recipe. Beef or shrimp works well too. You can even use veggies for a tasty vegetarian option. Try black beans, bell peppers, or zucchini. These give a great mix of flavor and color. For shrimp, just cook them until they turn pink. For beef, use ground beef or shredded beef. Each option brings its own twist! You can explore different sauces for your enchiladas. Making your own enchilada sauce is fun! Use tomatoes, peppers, and spices to create a unique flavor. If you're short on time, use salsa or store-bought sauce. They can add a nice kick to your dish. Don't be afraid to experiment with different sauces. You might just find a new favorite! Choosing cheese is key for great enchiladas. Cheddar and Monterey Jack are both excellent choices. They melt well and taste amazing. You can use a blend of cheeses for extra flavor. Also, try adding queso fresco or feta on top. These cheeses add a lovely creamy texture and a bit of salt. You can mix and match to find your perfect cheese combination! To keep your enchiladas fresh, refrigerate them in an airtight container. This helps prevent drying out. They last about three to four days in the fridge. For longer storage, you can freeze them. Wrap each enchilada in plastic wrap, then place them in a freezer bag. This method protects them from freezer burn. Frozen enchiladas can last up to three months. For the best flavor, reheat enchiladas in the oven. Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish, cover with foil, and heat for about 20 minutes. This keeps them moist and allows the cheese to melt nicely. If you're in a hurry, use the microwave. Place one enchilada on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Heat for about one minute or until warm. Enjoy your enchiladas just like they were fresh! Yes, you can prep your enchiladas ahead. Start by making the chicken filling and mixing it well. You can store this in the fridge for up to two days. You can also assemble the enchiladas in the baking dish. Just wait to add the sauce and cheese until right before baking. This keeps the tortillas soft and fresh. Cover the dish with foil and chill it. When you’re ready, pour the sauce, add cheese, and bake as directed. Chicken enchiladas pair well with many side dishes. Here are some tasty options: - Mexican rice: Fluffy rice adds a nice texture. - Refried beans: Creamy beans complement the enchiladas. - Guacamole: Fresh and creamy, it adds flavor. - Corn salad: A zesty salad brightens the meal. - Salsa: Fresh salsa gives a nice kick. You can store enchiladas in the fridge for up to four days. Keep them in an airtight container to keep them fresh. If you want to store them longer, consider freezing. Just wrap them well to prevent freezer burn. When reheating, check that they are warm throughout. This ensures safety and keeps them tasty. Enjoy your delicious enchiladas! In this post, we explored how to make easy chicken enchiladas. We covered the ingredients needed, preparation steps, and tips for the best results. You can use different proteins and sauces based on your taste. Remember to store leftovers properly to enjoy later. These enchiladas are not just tasty; they’re also simple to make. Enjoy creating your delicious twist on this classic dish!$

Looking for an easy weeknight dinner that’s packed with flavor? Try these Easy Chicken Enchiladas! This simple recipe combines shredded chicken, black beans, and corn wrapped in warm tortillas, all smothered with cheesy goodness. With quick tips for preparation and baking, you'll have a delightful meal ready in no time. Click through to discover the full recipe and transform your dinner routine into a flavor-packed feast everyone will love!

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Ingredients

2 cups cooked chicken, shredded

1 cup black beans, rinsed and drained

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

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon garlic powder

8 small flour tortillas

2 cups enchilada sauce (store-bought or homemade)

1 cup shredded cheese (Cheddar or Monterey Jack)

¼ cup fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Instructions

Preheat your oven to 375°F (190°C).

In a large bowl, combine the shredded chicken, black beans, corn, cumin, chili powder, and garlic powder. Mix until all ingredients are evenly combined.

Spread ½ cup of enchilada sauce on the bottom of a 9x13 inch baking dish.

Take one tortilla, place about ½ cup of the chicken mixture in the center, roll it up tightly, and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.

Once all tortillas are in the dish, pour the remaining enchilada sauce evenly over the top. Sprinkle with the shredded cheese.

Cover the dish with aluminum foil. Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Remove from oven, let it cool for a few minutes, and garnish with chopped cilantro.

Serve warm with a dollop of sour cream if desired.

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 4-6

- Presentation Tips: Serve the enchiladas in the baking dish or transfer to a serving platter. Drizzle some extra enchilada sauce on top and garnish with additional cilantro for a vibrant look.