Easy Chicken Enchiladas

$- 2 cups cooked shredded chicken - 1 cup sharp cheddar cheese, shredded - ½ cup cream cheese, softened - 1 can (10 oz) enchilada sauce - 1 teaspoon garlic powder - 1 teaspoon 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 The ingredients for Easy Chicken Enchiladas are simple and tasty. You need cooked shredded chicken, which adds protein and flavor. I love using sharp cheddar cheese for its rich taste. Cream cheese makes the filling creamy and smooth. Enchilada sauce gives the dish a zesty kick. Make sure to have garlic powder and cumin in your spice rack. They add warmth to the dish. For the base, I choose small flour tortillas. They hold the filling well and are soft to bite. Black beans and corn add texture and nutrition. Lastly, don't forget salt and pepper to make everything pop! - Sour cream - Salsa - Avocado slices Optional toppings can really elevate your meal. I recommend sour cream for creaminess. Salsa adds a fresh, zesty note. Avocado slices bring in healthy fats and taste great. Feel free to mix and match these toppings to suit your taste! For the complete recipe, check out the Full Recipe. - Preheat the oven to 350°F (175°C). - Prepare a 9x13 inch baking dish with enchilada sauce. Start by setting your oven. This step is key for cooking the enchiladas evenly. While the oven heats, grab your baking dish. Coat the bottom of the dish with half a cup of enchilada sauce. This helps prevent sticking and adds flavor. - Mix the chicken filling ingredients together. - Roll the tortillas with the filling and place them in the baking dish. In a large bowl, combine the cooked shredded chicken, cream cheese, and half a cup of sharp cheddar cheese. Add garlic powder, cumin, black beans, corn, salt, and pepper. Mix well until everything blends nicely. This filling is what makes your enchiladas tasty. Now, take a tortilla and scoop 2-3 tablespoons of the chicken mixture into the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat this for all tortillas until you finish the filling. - Bake covered and then uncovered for optimal cheese texture. - Tips for checking doneness. Cover the dish with aluminum foil and bake for 20 minutes. This keeps the heat in and makes the filling warm. After 20 minutes, remove the foil. Bake for another 10 minutes. This helps the cheese melt and turn golden. To check if they are done, look for bubbly cheese and a light golden color. If you see this, your enchiladas are ready! Enjoy your delicious meal. - Use leftover chicken for quicker preparation. - Adjust spice level to taste with optional ingredients. Using cooked chicken cuts down your time. Shredded rotisserie chicken works great too. You can add jalapeños if you like heat. Or use mild cheese for a softer flavor. - Serve with sour cream and cilantro. - Add a side of salsa for extra flavor. For a nice look, sprinkle fresh cilantro on top. A scoop of sour cream adds creaminess. Serve with a bowl of salsa for dipping. This gives your meal a fresh kick. - Overstuffing tortillas leading to spills. - Not preheating the oven properly. Be careful not to pack too much filling into each tortilla. This helps keep them intact. Always preheat your oven. This ensures your enchiladas cook evenly and get bubbly. {{image_2}} You can easily make these enchiladas vegetarian. Just swap the chicken for black beans or tofu. Both options add protein and flavor. Black beans give a creamy texture. Tofu absorbs the flavors well. You can season tofu with spices to match the dish. This swap makes the meal just as tasty and satisfying. Want to change up the flavor? Try a green enchilada sauce instead! It adds a zesty kick. The green sauce pairs well with the chicken and cheese. If you love spicy food, go for a red sauce with a kick. Each sauce brings a unique twist to the meal. Feel free to mix and match for your perfect plate! Using different cheese can make your enchiladas special. You can try Monterey Jack or pepper jack cheese. These cheeses melt nicely and add unique flavors. Mixing cheeses can also give a great taste. Experiment with your favorites to find the best combo. Your enchiladas will be even more delicious! For the full recipe, check out Easy Cheesy Chicken Enchiladas. To store leftovers, cool the enchiladas first. Place them in an airtight container. They can stay in the fridge for about 3 to 4 days. This way, you keep them fresh and tasty. You can freeze enchiladas before or after baking. If freezing before baking, wrap them tightly in foil. For after baking, let them cool completely, then store them in a freezer-safe container. They last up to 3 months in the freezer. When you're ready to eat, thaw them in the fridge overnight. For reheating, bake them at 350°F (175°C) until hot. This keeps the tortillas soft and the cheese melted. Enjoy your easy chicken enchiladas again! For the full recipe, check out the Easy Cheesy Chicken Enchiladas . To make Easy Chicken Enchiladas, start by mixing cooked shredded chicken with cream cheese, cheddar cheese, garlic powder, cumin, black beans, corn, salt, and pepper. This mix is the heart of your enchiladas. Next, place some filling in a tortilla, roll it up, and lay it seam-side down in a baking dish. Pour enchilada sauce over the rolls and sprinkle with cheese. Bake at 350°F for about 30 minutes. This method ensures a tasty and quick meal. For detailed steps, check the Full Recipe. Yes, you can use corn tortillas instead of flour. Corn tortillas add a unique flavor and texture. They are also gluten-free, which is great for those with gluten allergies. Keep in mind that corn tortillas may break more easily when rolling. To help with this, warm them slightly in a pan or microwave before use. This will make them more pliable. Chicken Enchiladas taste great with various sides. Here are some ideas: - Mexican rice - Refried beans - Fresh guacamole - Salsa - A simple green salad These sides complement the flavors of the enchiladas and add freshness to your meal. Cooking Chicken Enchiladas takes about 30 to 40 minutes. This includes 20 minutes covered and 10 minutes uncovered for the cheese to melt and bubble. Prepping the ingredients only takes about 15 minutes. So, in less than an hour, you can enjoy a delicious meal. Yes, you can prepare enchiladas ahead of time. Assemble them and cover the baking dish with plastic wrap. Store in the fridge for up to 24 hours before baking. This saves time on busy days. You can also freeze them before baking. Just remember to thaw them overnight in the fridge if you freeze them. - Easy Cheesy Chicken Enchiladas This blog shared all you need for tasty chicken enchiladas. We listed simple ingredients and guided you through each step. You learned tips to make cooking easier and how to avoid common mistakes. Flavor twists and storage ideas help keep things fun. Now you can create these enchiladas to impress friends and family. Enjoy making and sharing this delicious dish!$

Looking for a delightful meal that’s quick and easy? Try these Easy Cheesy Chicken Enchiladas! Packed with shredded chicken, creamy cheeses, and a flavorful blend of spices, this dish is sure to become a family favorite. With just a few simple ingredients and easy steps, you can create a cheesy masterpiece in no time.

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Ingredients

2 cups cooked shredded chicken

1 cup sharp cheddar cheese, shredded

½ cup cream cheese, softened

1 can (10 oz) enchilada sauce

1 teaspoon garlic powder

1 teaspoon 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

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine the shredded chicken, cream cheese, ½ cup of cheddar cheese, garlic powder, cumin, black beans, corn, salt, and pepper. Mix until well combined.

Pour ½ cup of enchilada sauce onto the bottom of a 9x13 inch baking dish to coat the bottom.

Take a tortilla and spoon 2-3 tablespoons of the chicken mixture onto the center of it. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.

Once all the tortillas are in the dish, drizzle the remaining enchilada sauce over the top of the rolled tortillas.

Sprinkle the remaining cheddar cheese over the top of the enchiladas.

Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Remove from the oven and let cool slightly before garnishing with fresh cilantro.

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

- Presentation Tips: Serve with a dollop of sour cream and extra cilantro on top, and perhaps a side of salsa for dipping.