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To make tasty chicken enchiladas, gather these key ingredients: - 2 cups shredded cooked chicken (rotisserie works great!) - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 cup bell peppers, chopped (mix of red and green for color) - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon garlic powder - ½ teaspoon onion powder - 1 cup enchilada sauce (store-bought or homemade) - 8 small flour or corn tortillas - 1 cup shredded cheese (cheddar or Monterey Jack) - Fresh cilantro, chopped (for garnish) - Sour cream (for serving) These ingredients create a vibrant flavor. The chicken and beans provide protein, while the corn and peppers add sweetness and crunch. You can enhance your enchiladas with some fun garnishes and sides: - Sliced jalapeños for heat - Avocado or guacamole for creaminess - Lime wedges for a zesty kick - Mexican rice or refried beans as side dishes - A fresh salad to balance the meal These options can add more flavor and texture to your dish. Mix and match to find your favorite combos! To make the cooking process smooth, here are some tools you will need: - Large mixing bowl for combining ingredients - Baking dish to hold enchiladas while baking - Measuring cups and spoons for accurate portions - Wooden spoon or spatula for mixing - Aluminum foil to cover the dish while baking Having the right tools makes cooking easier and more fun. You’ll be ready to whip up these enchiladas in no time! {{ingredient_image_2}} First, preheat your oven to 375°F (190°C). This heats the oven for baking. In a large bowl, mix 2 cups of shredded cooked chicken, 1 cup of black beans, 1 cup of corn, and 1 cup of chopped bell peppers. Add 1 teaspoon of ground cumin, 1 teaspoon of chili powder, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder. Stir well until everything is combined. Grab a tortilla and place about ¼ cup of the chicken mixture in the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat this for all the tortillas. After arranging the rolled tortillas, pour 1 cup of enchilada sauce over them. Make sure each tortilla is covered. Next, sprinkle 1 cup of shredded cheese over the top. Cover the dish with aluminum foil to avoid burning. Bake the enchiladas for 20 minutes. After that, remove the foil and bake for another 10 minutes. This helps the cheese melt and turn golden. Once done, take the dish out and let it cool for a few minutes. Before serving, sprinkle fresh cilantro on top for a burst of flavor. Serve the enchiladas on a colorful plate. Drizzle with extra enchilada sauce and add a dollop of sour cream. This makes the dish look great and taste even better! Enjoy your meal! To keep your enchiladas moist, use enough sauce. Pour it over the tortillas before baking. This step is key. You want every tortilla to soak up the flavor. If you like, add some sauce inside the tortillas too. It makes each bite juicy and delicious. Rolling tortillas can be tricky. First, warm them slightly to make them flexible. This helps prevent tearing. Lay down about ¼ cup of the chicken mixture. Start at one end and roll tightly. Make sure to tuck in the sides as you roll. Place the seam side down in the baking dish. This keeps them from unrolling. Watch out for overfilling your tortillas. If they are too full, they won’t roll well. Also, don’t skip the sauce on top. It adds moisture and flavor. Lastly, avoid baking them too long. They should be bubbly and slightly golden but not dried out. Pay attention to these tips for the best enchiladas! Pro Tips Use Rotisserie Chicken: For a quick and flavorful option, shredded rotisserie chicken saves time and adds delicious seasoning to your enchiladas. Mix Your Cheeses: Combining cheddar and Monterey Jack cheese not only enhances the flavor but also creates a melty texture that pulls perfectly when served. Customize Your Fillings: Feel free to add other ingredients like diced zucchini, mushrooms, or jalapeños for a personal twist on the classic recipe. Let Them Rest: Allow the enchiladas to cool for a few minutes before serving; this helps the flavors meld and makes them easier to serve. {{image_4}} You can change the filling for your chicken enchiladas. Here are some ideas: - Vegetarian Option: Use black beans, corn, and extra veggies like zucchini or mushrooms. - Spicy Kick: Add diced jalapeños or hot sauce to the chicken mix. - Cheesy Goodness: Mix in cream cheese or ricotta for a creamy filling. - Protein Swap: Try ground turkey or beef for a different meat flavor. You can mix and match to find your favorite combination! The sauce can make or break your enchiladas. Here are some alternatives: - Green Sauce: Use green salsa or tomatillo sauce for a fresh taste. - Creamy Sauce: Try a white cheese sauce for a rich twist. - BBQ Sauce: For a fun fusion, use barbecue sauce instead of enchilada sauce. These sauces can add a unique flavor to your dish! You can easily adapt this recipe to fit various diets: - Gluten-Free: Use corn tortillas instead of flour ones. - Dairy-Free: Swap cheese for a dairy-free cheese or skip it altogether. - Low-Carb: Use lettuce wraps instead of tortillas for a lighter meal. These adjustments make it easy to enjoy enchiladas no matter your diet! To keep your leftover enchiladas fresh, place them in an airtight container. Make sure they cool down first. You can store them in the fridge for up to four days. If you want to keep them longer, freezing is a great option. To freeze enchiladas, let them cool completely. Wrap each one tightly in plastic wrap. Then, place them in a freezer-safe container or bag. They can last for up to three months in the freezer. When you are ready to eat them, just thaw in the fridge overnight. For the best taste, reheat enchiladas in the oven. Preheat the oven to 350°F (175°C). Place the enchiladas in a baking dish and cover with foil. Heat for about 20 minutes, or until they are warmed through. You can also microwave them, but the oven gives a better texture. Yes, you can use various tortillas. Flour tortillas are soft and easy to roll. Corn tortillas have a nice flavor but can break. If you want a gluten-free option, choose corn. They both work well in this recipe. You might need to warm corn tortillas first. This helps them stay intact while you roll them. To add heat, use spicy enchilada sauce. You can also mix in diced jalapeños or hot sauce. Adding more chili powder boosts spice too. If you like, sprinkle crushed red pepper on top before serving. Remember, start with a little spice. You can always add more! Many sides go great with chicken enchiladas. Consider serving them with rice or beans. A fresh salad adds a nice crunch. Guacamole or chips with salsa are popular choices too. You can also serve sour cream on the side. This helps cool down any heat from the enchiladas. You learned how simple it is to make easy chicken enchiladas. We discussed the best ingredients, Cooking tools, and step-by-step instructions. I shared tips to keep your enchiladas moist and tricks to avoid common mistakes. You can customize them or freeze leftovers for later. Explore different tortillas and sauces to make them your own. Now, you are ready to impress family and friends with your cooking skills and tasty meal. Enjoy every bite and have fun in the kitchen!

Zesty Chicken Enchiladas

Delicious enchiladas filled with shredded chicken, black beans, corn, and bell peppers, topped with enchilada sauce and cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 cup bell peppers, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 1 cup enchilada sauce
  • 8 small flour or corn tortillas
  • 1 cup shredded cheese
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon sour cream

Instructions
 

  • Begin by preheating your oven to 375°F (190°C) to prepare for baking.
  • In a large mixing bowl, combine the shredded cooked chicken, rinsed black beans, corn kernels, and chopped bell peppers. To this mixture, add ground cumin, chili powder, garlic powder, and onion powder. Mix thoroughly until all ingredients are well incorporated.
  • Grab a tortilla and spoon approximately ¼ cup of the savory chicken mixture into the center. Carefully roll the tortilla tightly, then place it seam-side down in a greased baking dish. Continue this process until all tortillas are filled and arranged in the dish.
  • Once your enchiladas are neatly arranged, pour the enchilada sauce evenly over the top, ensuring that every tortilla is generously coated to keep them moist during baking.
  • Top the enchiladas with a generous layer of shredded cheese, ensuring all fillings are covered with the melted goodness.
  • Cover the baking dish with aluminum foil to prevent over-browning, and bake in the preheated oven for 20 minutes. After this time, carefully remove the foil and allow the enchiladas to bake for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
  • Once baked, remove the dish from the oven and let it cool for a few minutes. Prior to serving, sprinkle with freshly chopped cilantro for a bright and aromatic finish.

Notes

Serve with sour cream and garnish with cilantro for added flavor.
Keyword chicken, enchiladas, Mexican