Easy Chicken Enchiladas

$- 2 cups cooked, shredded chicken - 1 cup shredded sharp cheddar cheese - ½ cup softened cream cheese - 1 can (10 oz) enchilada sauce - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 8 small flour tortillas - 1 cup black beans, rinsed and drained - ½ cup corn (fresh or frozen) - Salt and pepper, to taste - Fresh cilantro, for garnish Gather these ingredients before you start. Having everything on hand makes cooking easier and more fun. The chicken is the star here, giving flavor and protein. I love using shredded rotisserie chicken for a quick fix. It saves time and tastes great. The sharp cheddar cheese adds a nice bite and melts well on top. Cream cheese makes the filling creamy and smooth. The enchilada sauce brings all the flavors together with its rich taste. Spices like garlic powder and cumin give your dish a warm flavor. Black beans and corn add texture and nutrition. Don't forget the salt and pepper to enhance every bite. Lastly, fresh cilantro not only looks nice but gives a bright finish. This is all about making easy chicken enchiladas quick and tasty! Check out the Full Recipe for all the steps. - Preheat oven to 350°F (175°C). - In a large mixing bowl, combine 2 cups cooked shredded chicken, ½ cup softened cream cheese, ½ cup shredded cheddar cheese, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 cup black beans, and ½ cup corn. Add salt and pepper to taste. Mix well until all ingredients blend together nicely. - Pour ½ cup of enchilada sauce into the bottom of a 9x13 inch baking dish, covering it evenly. - Take a tortilla, add 2-3 tablespoons of the chicken mixture in the center. Roll the tortilla tightly and place it seam-side down in the dish. Repeat this until all tortillas and filling are used. - Drizzle the remaining enchilada sauce over the rolled tortillas. Top with the rest of the cheddar cheese. - Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes until the cheese is bubbly and golden. - Let the enchiladas cool for a few minutes. Garnish with fresh cilantro before serving. Enjoy your Easy Chicken Enchiladas! To enhance your chicken enchiladas, try adding spices. A pinch of smoked paprika gives a nice depth. You can also add chili powder for a kick. If you love heat, consider jalapeños in the filling. Cooking times can vary by oven. Check your enchiladas at the 25-minute mark. If your cheese isn't bubbly yet, keep baking. Every oven heats differently, so keep an eye on them. For sides, I recommend a fresh salad with lime dressing. It adds a bright flavor. You can also serve them with rice or black beans for a hearty meal. Presentation is key! After baking, top the enchiladas with sour cream and extra cilantro. A sprinkle of cheese on top adds a nice touch. Serve them on a colorful plate for a fun look. Enjoy your meal! {{image_4}} You can change the chicken to beef or veggies. Ground beef works great and adds rich flavor. For a veggie twist, use black beans and bell peppers. Try a mix of mushrooms and zucchini for a hearty filling. When it comes to cheese, you can switch up the cheddar. Monterey Jack or pepper jack gives a nice kick. If you want a creamier texture, try using Oaxaca cheese. To make chicken enchiladas in a slow cooker, layer the ingredients. Start with a bit of sauce at the bottom. Add rolled enchiladas, then pour sauce over them. Cook on low for 4 to 6 hours. For a vegetarian version, skip the chicken. Use beans, corn, and lots of veggies. Mix them with cheese and sauce just like the chicken version. You can find the full recipe for easy chicken enchiladas in the earlier section. Enjoy your cooking! To store your enchiladas, let them cool first. Place them in an airtight container. They will stay fresh in the fridge for up to three days. If you want to keep them longer, freeze them. Wrap each enchilada tightly in plastic wrap. Then place them in a freezer-safe bag. They can last for up to three months in the freezer. Label the bag with the date so you know when to use them. When you are ready to eat your leftovers, you want to heat them carefully. 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 20 minutes. If you want to microwave them, place them on a microwave-safe plate. Heat for 1-2 minutes, checking often. Enjoy your enchiladas with all their yummy flavors! For the Full Recipe, you can always check back to make sure you have the right steps. Can I use corn tortillas instead of flour? Yes, you can use corn tortillas. They add a nice flavor and are gluten-free. Just be careful when rolling them, as they can break more easily than flour tortillas. How long can I store homemade enchiladas? You can store homemade enchiladas in the fridge for up to three days. Make sure to keep them in an airtight container to keep them fresh. Are these enchiladas gluten-free? If you use corn tortillas, these enchiladas can be gluten-free. Always check labels for other ingredients, like sauces. Suggestions for dairy-free options To make these enchiladas dairy-free, use dairy-free cheese and creamy alternatives like cashew cream. These swaps work well and keep the dish tasty. Can I make these enchiladas ahead of time? Yes, you can prepare these enchiladas ahead. Just assemble them, cover with sauce, and chill in the fridge until you're ready to bake. How to pre-assemble and bake later To pre-assemble, fill and roll your tortillas as usual. Place them in a baking dish, cover with sauce, and wrap tightly with foil. When you're ready, bake them straight from the fridge. Just add a few extra minutes to the baking time. This chicken enchilada recipe is quick and easy. You can whip it up in no time. First, gather your ingredients. You will need cooked chicken, cheese, cream cheese, enchilada sauce, spices, tortillas, and beans. Quick Reference for Ingredients and Servings: - 2 cups cooked, shredded chicken - 1 cup shredded sharp cheddar cheese - ½ cup softened cream cheese - 1 can (10 oz) enchilada sauce - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 8 small flour tortillas - 1 cup black beans, rinsed and drained - ½ cup corn (fresh or frozen) - Salt and pepper, to taste - Fresh cilantro, for garnish This recipe serves four people. It takes about 15 minutes to prep and 40 minutes to cook. To make the enchiladas, mix the chicken, cream cheese, and spices in a bowl. Then, fill the tortillas and roll them up. Place them in a baking dish with sauce on the bottom. Cover with more sauce and cheese, then bake until golden. You will love how easy and tasty these enchiladas are! For the full recipe, check out the instructions above. This blog post covered everything you need to know to make delicious chicken enchiladas. We went through the key ingredients, step-by-step instructions, and helpful tips for perfecting your dish. I also shared variations and storage tips to keep your meals fresh and tasty. Now, you’re ready to create a tasty meal that friends and family will love. Enjoy the cooking process and the smiles at your table!$

Indulge in the ultimate comfort food with these Cheesy Delight Chicken Enchiladas! With tender shredded chicken, creamy cheeses, and a burst of flavors wrapped in soft tortillas, this dish is sure to impress. Easy to prepare and perfect for family dinners, follow our simple step-by-step recipe to create a cheesy masterpiece in no time. Click through now to explore this delicious recipe and elevate your next meal!

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Ingredients

2 cups cooked, shredded chicken

1 cup shredded sharp cheddar cheese

½ cup softened cream cheese

1 can (10 oz) enchilada sauce

1 teaspoon garlic powder

1 teaspoon ground cumin

8 small flour tortillas

1 cup black beans, rinsed and drained

½ cup corn (fresh or frozen)

Salt and pepper, to taste

Fresh cilantro, for garnish

Instructions

Begin by preheating your oven to 350°F (175°C).

In a large mixing bowl, combine the cooked shredded chicken, softened cream cheese, ½ cup of the shredded cheddar cheese, garlic powder, ground cumin, rinsed black beans, corn, and a sprinkle of salt and pepper. Stir the mixture thoroughly until all ingredients are well incorporated.

Pour ½ cup of the enchilada sauce into the bottom of a 9x13 inch baking dish, ensuring that the bottom is evenly coated.

Take one tortilla and place 2-3 tablespoons of the chicken filling in the center. Carefully roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat this process until all tortillas and chicken mixture have been used.

Once all the rolled tortillas are snugly in the dish, drizzle the remaining enchilada sauce generously over the top, ensuring each enchilada is covered.

Sprinkle the remaining shredded cheddar cheese evenly over the enchiladas, allowing it to create a delicious, cheesy topping.

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

Once baked, take the dish out of the oven and allow it to cool for a few minutes. Garnish with freshly chopped cilantro before serving.

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

- Presentation Tips: Serve the enchiladas with a dollop of sour cream and a sprinkle of additional cilantro on top. Adding a side of zesty salsa can provide a delightful flavor contrast for dipping. Enjoy your meal!