About the Recipe
Dive into a flavor explosion with these Chicken Enchiladas—a culinary fiesta that promises a symphony of savory delights! Picture succulent shreds of pre-cooked chicken, mingling with black beans, sweet corn, and a cascade of melted cheese, all snugly rolled into tortillas.
As they bake, a velvety enchilada sauce envelops each roll, creating a molten, golden crust that beckons with promises of gooey, cheesy perfection. Emerging from the oven, these enchiladas tantalize with bubbly indulgence and golden edges that whisper of savory treasures within.
But the fiesta doesn't end there. A dollop of cool sour cream and a sprinkle of freshly chopped cilantro crown each enchilada, adding a refreshing kick to the vibrant ensemble.
Served with flair, these Chicken Enchiladas are not just a meal—they're a flavor-packed celebration, an irresistible invitation to a culinary fiesta that'll have you coming back for more. Get ready to embark on a journey of taste that's as thrilling as it is delicious! ¡Buen provecho!
Ingredients
2 cups pre-cooked chicken, shredded
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
2 cups shredded cheese (cheddar or Mexican blend), divided
8 large flour tortillas
1 can (10 oz) enchilada sauce
Sour cream, for topping
Fresh cilantro, chopped, for garnish
Directions
Preheat the Oven:
Preheat the oven to 375°F (190°C) and prepare a baking dish.
Prepare the Filling:
In a mixing bowl, combine the pre-cooked shredded chicken, black beans, corn, and half of the shredded cheese. Mix thoroughly, ensuring an even distribution of ingredients.
Assemble the Enchiladas:
Spoon a generous portion of the chicken and vegetable mixture onto each tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish, creating a snug arrangement.
Enchilada Sauce and Cheese Topping:
Pour the enchilada sauce over the rolled tortillas, ensuring they are generously coated. Sprinkle the remaining shredded cheese over the top, creating a gooey and flavorful crust.
Bake to Perfection:
Bake the enchiladas in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly, and the edges of the tortillas are golden brown.
Serve with Toppings:
Once out of the oven, let the enchiladas rest for a few minutes before serving.
Top each enchilada with a dollop of sour cream and a generous sprinkle of freshly chopped cilantro, adding a cool and refreshing element to the dish.
Serve and Enjoy the Fiesta:
Plate the enchiladas, and watch as the oozing cheese and flavorful filling create a fiesta of colors and textures.