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Cheesy Chicken Enchiladas Easy Oven-Baked Recipe

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- 2 cups cooked chicken, shredded - 1 cup black beans, rinsed and drained - 1 cup corn (frozen or canned) - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ cup red onion, finely diced - 2 cloves garlic, minced - 8 small flour tortillas - 2 cups enchilada sauce (store-bought or homemade) - 2 cups shredded cheese (cheddar and Monterey Jack blend) - Fresh cilantro for garnish - Optional: Jalapeños for spice Gathering these ingredients is key to making delicious cheesy chicken enchiladas. You can change some items based on what you like. If you want to mix things up, here are some great swaps: - Use turkey instead of chicken for a lighter dish. - Swap black beans with pinto or kidney beans for a different flavor. - Try bell peppers instead of red onion for a sweet crunch. Garnishes make your enchiladas look great and add taste. Here are my favorites: - Chopped fresh cilantro adds color and flavor. - A dollop of sour cream offers creaminess. - Sliced jalapeños give a spicy kick for heat lovers. - Avocado slices add creaminess and freshness. These ingredients and ideas make your cheesy chicken enchiladas special. Enjoy the cooking! {{ingredient_image_2}} First, set your oven to 375°F (190°C). This helps the enchiladas cook evenly. In a large bowl, combine the shredded chicken, black beans, corn, and diced red onion. Add the minced garlic, ground cumin, and chili powder. Stir until everything is well mixed. This filling gives the enchiladas great flavor. Grab a 9x13 inch baking dish. Pour ½ cup of enchilada sauce into the dish. Spread it evenly across the bottom. This sauce adds moisture and taste to the base of your enchiladas. Take a tortilla and place about ⅓ cup of the chicken mixture in the center. If you like, add a bit of shredded cheese on top. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this for all tortillas, filling and rolling them snugly. Pour the remaining enchilada sauce over the rolled tortillas. Make sure they are well coated. Then, sprinkle the rest of the shredded cheese on top. This will melt and create a cheesy layer. Cover the dish with aluminum foil to stop them from browning too fast. Bake in the oven for 20 minutes. After 20 minutes, remove the foil carefully. Return the dish to the oven and bake for another 10-15 minutes. Look for the cheese to be melted and bubbly, with a golden color. Once baked, take the dish out of the oven. Let it cool for a few minutes. This helps the enchiladas set. Garnish with chopped fresh cilantro and jalapeño slices if you want some heat. Serve warm and enjoy your delicious cheesy chicken enchiladas! To make great enchiladas, start with fresh ingredients. Use cooked chicken that is tender and juicy. Shred it well to mix easily with other ingredients. Rinse and drain black beans to keep them from being too wet. For flavor, use spices like cumin and chili powder. Don’t skip the garlic; it adds a nice kick. When filling tortillas, do not overstuff. About ⅓ cup of filling works best. This helps the tortillas stay rolled. Place them seam-side down in the dish to keep them closed during baking. For a great cheese melt, choose a blend of cheeses. A mix of cheddar and Monterey Jack works well. Grate the cheese yourself for better melting. Pre-shredded cheese often contains anti-caking agents that can affect melt quality. Add cheese both inside and on top of the enchiladas. This creates a gooey texture throughout. Cover the dish with foil for the first part of baking. This keeps the moisture in and helps the cheese melt evenly. Remove the foil for the last few minutes to get that golden brown finish. Spices can change the flavor of your enchiladas. Start with the amounts in the recipe, then adjust as needed. If you like heat, add more chili powder or some diced jalapeños into the filling. For a milder taste, reduce the spices slightly. Taste the filling before rolling it into the tortillas. This way, you can make sure it has the flavor you want. Remember, you can always add more spice, but it’s hard to take it away! Pro Tips Use Leftover Chicken: For a quicker preparation, utilize leftover rotisserie chicken. It saves time and adds great flavor! Customize the Heat: Adjust the spice level by adding more chili powder or including diced jalapeños in the filling for an extra kick. Cheese Variations: Experiment with different cheese blends, such as pepper jack or queso blanco, to create unique flavor profiles. Make Ahead: Prepare the enchiladas in advance and store them in the refrigerator. Just bake them right before serving for a convenient meal! {{image_4}} You can swap the chicken for veggies. Use beans, peppers, and zucchini. You may also add spinach or mushrooms. This keeps the flavor rich and cheesy while being meat-free. Choose your favorite cheese blend to melt on top. I love using a mix of cheddar and Monterey Jack for a creamy texture. To spice things up, add jalapeños or hot sauce to your filling. You can also use spicy chicken or pepper jack cheese. This will give your enchiladas a nice kick. Adjust the amount of chili powder based on your heat preference. The added heat makes every bite an adventure! For a fun twist, layer the ingredients like a casserole. Spread some sauce in the dish, add tortillas, then the chicken mix. Repeat layers until you run out of ingredients. Top with sauce and cheese, then bake. This method saves time and makes serving a breeze. Plus, you get extra cheesy goodness in every bite! Store leftover enchiladas in an airtight container. Layer parchment paper between the enchiladas to prevent sticking. Keep them in the fridge for up to three days. If you want to keep them longer, consider freezing. To reheat, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Add a splash of enchilada sauce on top to keep them moist. Cover the dish with foil and heat for about 20 minutes. Make sure they are hot all the way through before serving. Freezing enchiladas is easy! Wrap each enchilada tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last for up to three months. To cook from frozen, bake at 375°F (190°C) for 40-50 minutes. Remove foil in the last 10 minutes for a nice cheese melt. Enjoy later! It takes about 50 minutes to cook Cheesy Chicken Enchiladas. You’ll need 20 minutes for prep and 30 minutes to bake. Baking time includes 20 minutes covered and 10-15 minutes uncovered. Yes, you can use rotisserie chicken. It saves time and adds great flavor. Just shred the chicken and mix it into your filling. This shortcut makes the dish even easier to prepare. Serve Cheesy Chicken Enchiladas with Mexican rice and a fresh salad. You can also add sour cream and guacamole for extra flavor. These sides balance the meal and add color to your plate. Yes, you can prepare the filling ahead of time. Store it in the fridge for up to two days. When you're ready, just fill the tortillas and bake them. This makes dinner prep quick and easy. To make homemade enchilada sauce, combine 1 can of tomato sauce with spices. Use garlic powder, chili powder, and ground cumin to taste. Simmer the sauce for 10-15 minutes. This sauce adds a fresh touch to your enchiladas. You’ve learned how to make Cheesy Chicken Enchiladas. Start with the right ingredients like chicken, beans, and spices. Follow the simple steps to bake a hearty dish. Remember the tips for cheese and spice adjustments. Feel free to explore variations and make it your own. Enjoy these tasty enchiladas with friends and family. They’ll love the flavor. This dish is great for meals now or later. Happy cooking!

WANT TO SAVE THIS RECIPE?

Craving something cheesy and satisfying? You’re in the right spot! My easy oven-baked Cheesy Chicken Enchiladas are a delight for anyone who loves simple, flavorful meals. With just a handful of ingredients and straightforward steps, you can whip up a dish that pleases the whole family. Join me as I guide you through creating these delicious enchiladas that promise to warm your heart and stomach!

Why I Love This Recipe

  1. Delicious Flavor Explosion: This recipe combines tender chicken, zesty spices, and gooey cheese for a delightful taste experience in every bite.
  2. Quick and Easy Preparation: With only 20 minutes of prep time, you can whip up a satisfying meal that your whole family will enjoy.
  3. Customizable Ingredients: Feel free to add your favorite veggies or adjust the spice level, making it perfect for everyone’s palate.
  4. Perfect for Meal Prep: These enchiladas reheat wonderfully, making them a great option for busy weeknights or gatherings.

Ingredients

List of Essential Ingredients

– 2 cups cooked chicken, shredded

– 1 cup black beans, rinsed and drained

– 1 cup corn (frozen or canned)

– 1 teaspoon ground cumin

– 1 teaspoon chili powder

– ½ cup red onion, finely diced

– 2 cloves garlic, minced

– 8 small flour tortillas

– 2 cups enchilada sauce (store-bought or homemade)

– 2 cups shredded cheese (cheddar and Monterey Jack blend)

– Fresh cilantro for garnish

– Optional: Jalapeños for spice

Gathering these ingredients is key to making delicious cheesy chicken enchiladas. You can change some items based on what you like.

Suggested Substitutions

If you want to mix things up, here are some great swaps:

– Use turkey instead of chicken for a lighter dish.

– Swap black beans with pinto or kidney beans for a different flavor.

– Try bell peppers instead of red onion for a sweet crunch.

Recommended Garnishes

Garnishes make your enchiladas look great and add taste. Here are my favorites:

– Chopped fresh cilantro adds color and flavor.

– A dollop of sour cream offers creaminess.

– Sliced jalapeños give a spicy kick for heat lovers.

– Avocado slices add creaminess and freshness.

These ingredients and ideas make your cheesy chicken enchiladas special. Enjoy the cooking!

Step-by-Step Instructions

Preheat the Oven

First, set your oven to 375°F (190°C). This helps the enchiladas cook evenly.

Mix the Filling

In a large bowl, combine the shredded chicken, black beans, corn, and diced red onion. Add the minced garlic, ground cumin, and chili powder. Stir until everything is well mixed. This filling gives the enchiladas great flavor.

Prepare the Baking Dish

Grab a 9×13 inch baking dish. Pour ½ cup of enchilada sauce into the dish. Spread it evenly across the bottom. This sauce adds moisture and taste to the base of your enchiladas.

Fill the Tortillas

Take a tortilla and place about ⅓ cup of the chicken mixture in the center. If you like, add a bit of shredded cheese on top. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this for all tortillas, filling and rolling them snugly.

Add Sauce and Cheese

Pour the remaining enchilada sauce over the rolled tortillas. Make sure they are well coated. Then, sprinkle the rest of the shredded cheese on top. This will melt and create a cheesy layer.

Bake the Enchiladas

Cover the dish with aluminum foil to stop them from browning too fast. Bake in the oven for 20 minutes.

Finish Baking

After 20 minutes, remove the foil carefully. Return the dish to the oven and bake for another 10-15 minutes. Look for the cheese to be melted and bubbly, with a golden color.

Cool and Garnish

Once baked, take the dish out of the oven. Let it cool for a few minutes. This helps the enchiladas set.

Serve

Garnish with chopped fresh cilantro and jalapeño slices if you want some heat. Serve warm and enjoy your delicious cheesy chicken enchiladas!

Tips & Tricks

Best Practices for Making Enchiladas

To make great enchiladas, start with fresh ingredients. Use cooked chicken that is tender and juicy. Shred it well to mix easily with other ingredients. Rinse and drain black beans to keep them from being too wet. For flavor, use spices like cumin and chili powder. Don’t skip the garlic; it adds a nice kick.

When filling tortillas, do not overstuff. About ⅓ cup of filling works best. This helps the tortillas stay rolled. Place them seam-side down in the dish to keep them closed during baking.

How to Achieve the Perfect Cheese Melt

For a great cheese melt, choose a blend of cheeses. A mix of cheddar and Monterey Jack works well. Grate the cheese yourself for better melting. Pre-shredded cheese often contains anti-caking agents that can affect melt quality.

Add cheese both inside and on top of the enchiladas. This creates a gooey texture throughout. Cover the dish with foil for the first part of baking. This keeps the moisture in and helps the cheese melt evenly. Remove the foil for the last few minutes to get that golden brown finish.

Adjusting Spices for Your Taste

Spices can change the flavor of your enchiladas. Start with the amounts in the recipe, then adjust as needed. If you like heat, add more chili powder or some diced jalapeños into the filling. For a milder taste, reduce the spices slightly.

Taste the filling before rolling it into the tortillas. This way, you can make sure it has the flavor you want. Remember, you can always add more spice, but it’s hard to take it away!

Pro Tips

  1. Use Leftover Chicken: For a quicker preparation, utilize leftover rotisserie chicken. It saves time and adds great flavor!
  2. Customize the Heat: Adjust the spice level by adding more chili powder or including diced jalapeños in the filling for an extra kick.
  3. Cheese Variations: Experiment with different cheese blends, such as pepper jack or queso blanco, to create unique flavor profiles.
  4. Make Ahead: Prepare the enchiladas in advance and store them in the refrigerator. Just bake them right before serving for a convenient meal!

Variations

Vegetarian Cheesy Enchiladas

You can swap the chicken for veggies. Use beans, peppers, and zucchini. You may also add spinach or mushrooms. This keeps the flavor rich and cheesy while being meat-free. Choose your favorite cheese blend to melt on top. I love using a mix of cheddar and Monterey Jack for a creamy texture.

Spicy Chicken Enchiladas

To spice things up, add jalapeños or hot sauce to your filling. You can also use spicy chicken or pepper jack cheese. This will give your enchiladas a nice kick. Adjust the amount of chili powder based on your heat preference. The added heat makes every bite an adventure!

Enchilada Casserole Style

For a fun twist, layer the ingredients like a casserole. Spread some sauce in the dish, add tortillas, then the chicken mix. Repeat layers until you run out of ingredients. Top with sauce and cheese, then bake. This method saves time and makes serving a breeze. Plus, you get extra cheesy goodness in every bite!

Storage Info

How to Store Leftover Enchiladas

Store leftover enchiladas in an airtight container. Layer parchment paper between the enchiladas to prevent sticking. Keep them in the fridge for up to three days. If you want to keep them longer, consider freezing.

Reheating Instructions

To reheat, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Add a splash of enchilada sauce on top to keep them moist. Cover the dish with foil and heat for about 20 minutes. Make sure they are hot all the way through before serving.

Freezing Enchiladas for Future Meals

Freezing enchiladas is easy! Wrap each enchilada tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last for up to three months. To cook from frozen, bake at 375°F (190°C) for 40-50 minutes. Remove foil in the last 10 minutes for a nice cheese melt. Enjoy later!

FAQs

How long does it take to cook Cheesy Chicken Enchiladas?

It takes about 50 minutes to cook Cheesy Chicken Enchiladas. You’ll need 20 minutes for prep and 30 minutes to bake. Baking time includes 20 minutes covered and 10-15 minutes uncovered.

Can I use rotisserie chicken for this recipe?

Yes, you can use rotisserie chicken. It saves time and adds great flavor. Just shred the chicken and mix it into your filling. This shortcut makes the dish even easier to prepare.

What should I serve with Cheesy Chicken Enchiladas?

Serve Cheesy Chicken Enchiladas with Mexican rice and a fresh salad. You can also add sour cream and guacamole for extra flavor. These sides balance the meal and add color to your plate.

Can I make the filling in advance?

Yes, you can prepare the filling ahead of time. Store it in the fridge for up to two days. When you’re ready, just fill the tortillas and bake them. This makes dinner prep quick and easy.

How do I make homemade enchilada sauce?

To make homemade enchilada sauce, combine 1 can of tomato sauce with spices. Use garlic powder, chili powder, and ground cumin to taste. Simmer the sauce for 10-15 minutes. This sauce adds a fresh touch to your enchiladas.

You’ve learned how to make Cheesy Chicken Enchiladas. Start with the right ingredients like chicken, beans, and spices. Follow the simple steps to bake a hearty dish. Remember the tips for cheese and spice adjustments. Feel free to explore variations and make it your own.

Enjoy these tasty enchiladas with friends and family. They’ll love the flavor. This dish is great for meals now or later. Happy cookin

- 2 cups cooked chicken, shredded - 1 cup black beans, rinsed and drained - 1 cup corn (frozen or canned) - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ cup red onion, finely diced - 2 cloves garlic, minced - 8 small flour tortillas - 2 cups enchilada sauce (store-bought or homemade) - 2 cups shredded cheese (cheddar and Monterey Jack blend) - Fresh cilantro for garnish - Optional: Jalapeños for spice Gathering these ingredients is key to making delicious cheesy chicken enchiladas. You can change some items based on what you like. If you want to mix things up, here are some great swaps: - Use turkey instead of chicken for a lighter dish. - Swap black beans with pinto or kidney beans for a different flavor. - Try bell peppers instead of red onion for a sweet crunch. Garnishes make your enchiladas look great and add taste. Here are my favorites: - Chopped fresh cilantro adds color and flavor. - A dollop of sour cream offers creaminess. - Sliced jalapeños give a spicy kick for heat lovers. - Avocado slices add creaminess and freshness. These ingredients and ideas make your cheesy chicken enchiladas special. Enjoy the cooking! {{ingredient_image_2}} First, set your oven to 375°F (190°C). This helps the enchiladas cook evenly. In a large bowl, combine the shredded chicken, black beans, corn, and diced red onion. Add the minced garlic, ground cumin, and chili powder. Stir until everything is well mixed. This filling gives the enchiladas great flavor. Grab a 9x13 inch baking dish. Pour ½ cup of enchilada sauce into the dish. Spread it evenly across the bottom. This sauce adds moisture and taste to the base of your enchiladas. Take a tortilla and place about ⅓ cup of the chicken mixture in the center. If you like, add a bit of shredded cheese on top. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this for all tortillas, filling and rolling them snugly. Pour the remaining enchilada sauce over the rolled tortillas. Make sure they are well coated. Then, sprinkle the rest of the shredded cheese on top. This will melt and create a cheesy layer. Cover the dish with aluminum foil to stop them from browning too fast. Bake in the oven for 20 minutes. After 20 minutes, remove the foil carefully. Return the dish to the oven and bake for another 10-15 minutes. Look for the cheese to be melted and bubbly, with a golden color. Once baked, take the dish out of the oven. Let it cool for a few minutes. This helps the enchiladas set. Garnish with chopped fresh cilantro and jalapeño slices if you want some heat. Serve warm and enjoy your delicious cheesy chicken enchiladas! To make great enchiladas, start with fresh ingredients. Use cooked chicken that is tender and juicy. Shred it well to mix easily with other ingredients. Rinse and drain black beans to keep them from being too wet. For flavor, use spices like cumin and chili powder. Don’t skip the garlic; it adds a nice kick. When filling tortillas, do not overstuff. About ⅓ cup of filling works best. This helps the tortillas stay rolled. Place them seam-side down in the dish to keep them closed during baking. For a great cheese melt, choose a blend of cheeses. A mix of cheddar and Monterey Jack works well. Grate the cheese yourself for better melting. Pre-shredded cheese often contains anti-caking agents that can affect melt quality. Add cheese both inside and on top of the enchiladas. This creates a gooey texture throughout. Cover the dish with foil for the first part of baking. This keeps the moisture in and helps the cheese melt evenly. Remove the foil for the last few minutes to get that golden brown finish. Spices can change the flavor of your enchiladas. Start with the amounts in the recipe, then adjust as needed. If you like heat, add more chili powder or some diced jalapeños into the filling. For a milder taste, reduce the spices slightly. Taste the filling before rolling it into the tortillas. This way, you can make sure it has the flavor you want. Remember, you can always add more spice, but it’s hard to take it away! Pro Tips Use Leftover Chicken: For a quicker preparation, utilize leftover rotisserie chicken. It saves time and adds great flavor! Customize the Heat: Adjust the spice level by adding more chili powder or including diced jalapeños in the filling for an extra kick. Cheese Variations: Experiment with different cheese blends, such as pepper jack or queso blanco, to create unique flavor profiles. Make Ahead: Prepare the enchiladas in advance and store them in the refrigerator. Just bake them right before serving for a convenient meal! {{image_4}} You can swap the chicken for veggies. Use beans, peppers, and zucchini. You may also add spinach or mushrooms. This keeps the flavor rich and cheesy while being meat-free. Choose your favorite cheese blend to melt on top. I love using a mix of cheddar and Monterey Jack for a creamy texture. To spice things up, add jalapeños or hot sauce to your filling. You can also use spicy chicken or pepper jack cheese. This will give your enchiladas a nice kick. Adjust the amount of chili powder based on your heat preference. The added heat makes every bite an adventure! For a fun twist, layer the ingredients like a casserole. Spread some sauce in the dish, add tortillas, then the chicken mix. Repeat layers until you run out of ingredients. Top with sauce and cheese, then bake. This method saves time and makes serving a breeze. Plus, you get extra cheesy goodness in every bite! Store leftover enchiladas in an airtight container. Layer parchment paper between the enchiladas to prevent sticking. Keep them in the fridge for up to three days. If you want to keep them longer, consider freezing. To reheat, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Add a splash of enchilada sauce on top to keep them moist. Cover the dish with foil and heat for about 20 minutes. Make sure they are hot all the way through before serving. Freezing enchiladas is easy! Wrap each enchilada tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last for up to three months. To cook from frozen, bake at 375°F (190°C) for 40-50 minutes. Remove foil in the last 10 minutes for a nice cheese melt. Enjoy later! It takes about 50 minutes to cook Cheesy Chicken Enchiladas. You’ll need 20 minutes for prep and 30 minutes to bake. Baking time includes 20 minutes covered and 10-15 minutes uncovered. Yes, you can use rotisserie chicken. It saves time and adds great flavor. Just shred the chicken and mix it into your filling. This shortcut makes the dish even easier to prepare. Serve Cheesy Chicken Enchiladas with Mexican rice and a fresh salad. You can also add sour cream and guacamole for extra flavor. These sides balance the meal and add color to your plate. Yes, you can prepare the filling ahead of time. Store it in the fridge for up to two days. When you're ready, just fill the tortillas and bake them. This makes dinner prep quick and easy. To make homemade enchilada sauce, combine 1 can of tomato sauce with spices. Use garlic powder, chili powder, and ground cumin to taste. Simmer the sauce for 10-15 minutes. This sauce adds a fresh touch to your enchiladas. You’ve learned how to make Cheesy Chicken Enchiladas. Start with the right ingredients like chicken, beans, and spices. Follow the simple steps to bake a hearty dish. Remember the tips for cheese and spice adjustments. Feel free to explore variations and make it your own. Enjoy these tasty enchiladas with friends and family. They’ll love the flavor. This dish is great for meals now or later. Happy cooking!

Cheesy Chicken Enchiladas Fiesta

Delicious enchiladas filled with shredded chicken, black beans, and cheese, topped with enchilada sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup black beans, rinsed and drained
  • 1 cup corn (frozen or canned)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 cup red onion, finely diced
  • 2 cloves garlic, minced
  • 8 small flour tortillas
  • 2 cups enchilada sauce (store-bought or homemade)
  • 2 cups shredded cheese (a blend of cheddar and Monterey Jack)
  • 1 bunch fresh cilantro, chopped (for garnish)
  • to taste jalapeños, sliced (optional, for added spice)

Instructions
 

  • Preheat the Oven: Set your oven to 375°F (190°C) to preheat while you prepare the enchiladas.
  • Mix the Filling: In a large mixing bowl, thoroughly combine the shredded chicken, black beans, corn, diced red onion, minced garlic, ground cumin, and chili powder. Mix until evenly blended, ensuring the spices are evenly distributed throughout the mixture.
  • Prepare the Baking Dish: Pour ½ cup of enchilada sauce into a 9x13 inch baking dish, spreading it evenly across the bottom to create a flavorful base for the enchiladas.
  • Fill the Tortillas: Take a tortilla and spoon approximately ⅓ cup of the chicken mixture onto the center. If desired, sprinkle a small amount of shredded cheese on top of the filling. Carefully roll the tortilla tightly, ensuring the filling stays intact, and place it seam-side down in the baking dish. Repeat this for all tortillas, arranging them snugly side by side.
  • Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, making sure to coat them generously. Top with the remaining shredded cheese, allowing it to melt beautifully while baking.
  • Bake the Enchiladas: Cover the baking dish with aluminum foil to prevent over-browning and bake in the preheated oven for 20 minutes.
  • Finish Baking: After 20 minutes, carefully remove the foil and return the dish to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.
  • Cool and Garnish: Once baked, carefully take the dish from the oven and let it cool for a few minutes before serving.
  • Serve: Garnish with chopped fresh cilantro and jalapeño slices, if using. Serve warm for maximum flavor.

Notes

For an appealing presentation, arrange the enchiladas on a large serving platter. Top with extra cilantro and add a few dollops of sour cream. Pair with a side of vibrant Mexican rice and a crisp garden salad.
Keyword cheesy, chicken, enchiladas, fiesta

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