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To make Smoky Chipotle Chicken Enchiladas, gather these main ingredients: - 2 cups shredded cooked chicken - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 cup smoky chipotle salsa - 8 small corn tortillas - 1 cup shredded Monterey Jack cheese - 1 cup diced tomatoes - 1/2 cup chopped fresh cilantro - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper to taste These ingredients create a warm and tasty meal. The smoky chipotle salsa gives the dish its bold flavor. Shredded chicken adds protein and makes it filling. You can customize your enchiladas with these optional ingredients: - Diced onions or bell peppers for crunch - Black olives for a briny touch - Avocado slices for creaminess - Jalapeños for extra heat Feel free to mix and match these ingredients. This way, you can make the enchiladas your own. Toppings and sides can elevate your meal. Here are some ideas: - Sour cream for a cool contrast - Fresh lime wedges for a zesty kick - More diced tomatoes for freshness - A side of Mexican rice or refried beans Adding these will enhance your dining experience. Enjoying your enchiladas with a variety of toppings makes every bite exciting! Start by preheating your oven to 375°F (190°C). In a large mixing bowl, combine 2 cups of shredded cooked chicken, 1 cup of drained black beans, and 1 cup of corn kernels. Add 1/2 cup of smoky chipotle salsa, 1 teaspoon of cumin, 1 teaspoon of garlic powder, and salt and pepper to taste. Mix everything well. Next, heat 1 tablespoon of olive oil in a large skillet over medium heat. Pour in your chicken mixture and cook for about 5-7 minutes. You want everything to get nice and hot. Now, it’s time to roll up those enchiladas! Warm 8 small corn tortillas in a dry skillet for about 30 seconds on each side. This step makes them easier to roll. Take about 1/4 cup of the chicken filling and place it in each tortilla. Roll them up tightly and place them seam-side down in a greased 9x13 inch baking dish. Once all the enchiladas are in the dish, pour the rest of your smoky chipotle salsa over the top. Finally, sprinkle 1 cup of shredded Monterey Jack cheese over everything. Now, pop the baking dish into your preheated oven. Bake for 20-25 minutes. You’ll know they are ready when the cheese is bubbly and golden. After baking, let the enchiladas cool for a couple of minutes. Top them off with diced tomatoes and fresh cilantro. Serve warm with a dollop of sour cream on the side. Enjoy your delicious smoky chipotle chicken enchiladas! When making smoky chipotle chicken enchiladas, you want to avoid a few common errors. First, don’t skip warming the corn tortillas. If you do, they may break when you roll them. Second, be careful not to overfill the tortillas. If you add too much filling, they won’t roll up tight. Lastly, always check the seasoning. A little salt and pepper can make a big difference. To roll your enchiladas perfectly, start with heated tortillas. This makes them soft and easy to handle. Place about 1/4 cup of the filling in the center of each tortilla. Fold the sides over the filling, then roll it up from the bottom. Keep the seam side down in the baking dish. This helps them hold their shape while baking. You can boost the flavor of your enchiladas in several ways. Add a pinch of smoked paprika for extra smokiness. You can also mix in some chopped jalapeños for heat. Fresh lime juice adds brightness to the dish. Experiment with spices like chili powder or oregano. These simple tweaks can take your enchiladas to the next level. {{image_2}} To make Smoky Chipotle Chicken Enchiladas vegetarian, swap the chicken for sautéed vegetables. Use zucchini, bell peppers, and mushrooms for a tasty filling. Black beans and corn add protein and flavor. You can also try cooked quinoa for a hearty bite. This keeps the dish filling while being meat-free. For those who love heat, use a spicier chipotle salsa. You can mix in some diced jalapeños. If you prefer mild flavors, choose a salsa labeled "mild." You can add a bit of sweetness with diced bell peppers. Adjust the spice to match your taste buds. Cheese adds creaminess to the enchiladas. While Monterey Jack is great, try using cheddar or pepper jack for a different taste. For salsa, experiment with fresh pico de gallo or a green salsa. Each choice changes the flavor profile, making it fun to explore! Store your leftover enchiladas in an airtight container. This keeps them fresh and tasty. Place a piece of parchment paper between layers to prevent sticking. You can keep them in the fridge for up to three days. Just remember, the sooner you eat them, the better they taste! To reheat, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Cover them with foil to keep moisture in. Heat for about 15 to 20 minutes. You want them warm all the way through. If you prefer the microwave, heat them on a microwave-safe plate. Start with one minute, then check if they need more time. If you want to freeze your enchiladas, wrap each one in plastic wrap. Then place them in a freezer-safe bag or container. They can stay in the freezer for up to three months. When you are ready to eat, let them thaw in the fridge overnight. Then, reheat them as mentioned above. This way, you have a quick meal ready to go! Yes, you can prepare Smoky Chipotle Chicken Enchiladas ahead of time. First, make the filling and roll the enchiladas. Then, place them in a greased baking dish. Cover the dish tightly with plastic wrap or foil. You can store it in the fridge for up to 24 hours. When you are ready to bake, remove the wrap and pour the salsa on top. Bake as directed. This saves time on busy nights. If you don't have Monterey Jack cheese, you can use other types. Cheddar cheese works well as a substitute. It adds a sharp flavor. Pepper Jack cheese gives a spicy kick. For a milder option, use mozzarella. Each cheese brings its own taste to the dish. Feel free to try different kinds to find your favorite. To make Smoky Chipotle Chicken Enchiladas gluten-free, use corn tortillas. Most corn tortillas are gluten-free. Check the label to be sure. You can also make your own tortillas if you want to control the ingredients. Ensure your chicken and salsa are gluten-free as well. This way, you can enjoy the enchiladas without any worries. Smoky chipotle chicken enchiladas are both easy to make and delicious. We covered the key ingredients and the steps to prepare, assemble, and bake them. I also shared helpful tips to avoid mistakes and enhance flavors. You can customize your dish with different toppings and variations. Incorporating different cheeses or adapting for vegetarian options can spark creativity. Storing leftovers properly ensures you enjoy your enchiladas later. Now, you have all the tips you need to make great enchiladas. Enjoy your cooking adventure!

Smoky Chipotle Chicken Enchiladas

Spice up your dinner with these delicious smoky chipotle chicken enchiladas! This easy recipe combines tender shredded chicken, black beans, and corn wrapped in warm corn tortillas, all topped with a flavorful chipotle salsa and Monterey Jack cheese. Perfect for a cozy weeknight meal, this dish is sure to impress! Click through to explore the full recipe and bring bold flavors to your table tonight!
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Ingredients
  

2 cups shredded cooked chicken

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 cup smoky chipotle salsa

8 small corn tortillas

1 cup shredded Monterey Jack cheese

1 cup diced tomatoes

1/2 cup chopped fresh cilantro

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon garlic powder

Salt and pepper to taste

1/4 cup sour cream (for serving)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large mixing bowl, combine the shredded chicken, black beans, corn kernels, and 1/2 cup of the smoky chipotle salsa. Season with cumin, garlic powder, salt, and pepper. Mix well to combine.

      In a large skillet, heat olive oil over medium heat. Add the mixture from the bowl and cook for about 5-7 minutes until heated through.

        Warm the corn tortillas in a dry skillet for 30 seconds on each side to make them pliable.

          Spoon about 1/4 cup of the chicken mixture into each tortilla, rolling them up tightly. Place the enchiladas seam-side down in a greased 9x13 inch baking dish.

            Pour the remaining smoky chipotle salsa over the top of the enchiladas and sprinkle with the remaining Monterey Jack cheese.

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

                Once out of the oven, allow to cool for a couple of minutes. Top with diced tomatoes and fresh cilantro.

                  Serve warm with a dollop of sour cream on the side.

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