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The star of the show in Cheesy Chicken Enchiladas is, undoubtedly, the chicken. When selecting the best type of cooked chicken for your dish, consider using rotisserie chicken for its convenience and rich flavor. Alternatively, you can poach chicken breasts or thighs and shred them for a fresher taste. The key is to ensure that the chicken is tender and flavorful, as it will be the foundation of your filling.

Cheesy Chicken Enchiladas

Indulge in the ultimate comfort food with Cheesy Chicken Enchiladas! This delicious dish combines tender, shredded chicken with a creamy cheesy filling, all wrapped in warm tortillas. Perfect for dinner parties or cozy nights in, enchiladas are not only tasty but versatile, allowing you to customize flavors to your liking. Discover the rich history of this beloved Mexican dish and enjoy a step-by-step guide to making your own! #CheesyChickenEnchiladas #ComfortFood #MexicanCuisine #Foodie #RecipeIdeas
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Ingredients
  

2 cups cooked chicken, shredded

1 cup shredded cheese (Monterey Jack or Cheddar)

1 can (10 oz) enchilada sauce (red or green)

1 cup sour cream

8 small flour tortillas

1 cup black beans, rinsed and drained

1 cup corn (canned or frozen)

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon onion powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Make the Filling: In a large mixing bowl, combine the shredded chicken, half of the shredded cheese, black beans, corn, garlic powder, cumin, onion powder, salt, and pepper. Mix well.

      Prepare the Tortillas: Lightly warm the tortillas in a dry skillet or microwave for about 20 seconds to make them more pliable.

        Assemble the Enchiladas: Spread about 1/3 cup of the chicken mixture in the center of each tortilla. Roll them up tightly and place them seam-side down in a greased 9x13 inch baking dish.

          Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well covered. Dollop sour cream over the sauce, then sprinkle the remaining cheese on top.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.

              Serve: Remove from the oven, let cool for a few minutes, then garnish with fresh cilantro and sliced jalapeños if desired. Serve warm and enjoy!

                Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4-6