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Enchiladas are a beloved staple in Mexican cuisine, known for their vibrant flavors and comforting ingredients. Each bite offers a delightful combination of textures and tastes, making them a favorite for many. Originating from the ancient Aztec culture, enchiladas were traditionally made with corn tortillas that were filled with various ingredients, rolled up, and topped with a savory sauce. Today, enchiladas have evolved, and they come in numerous variations, but one that stands out for its creamy goodness and satisfying flavors is the Cheesy Chicken and Corn Enchiladas.

Cheesy Chicken and Corn Enchiladas

Discover the joy of cooking with this easy and delicious recipe for Cheesy Chicken and Corn Enchiladas. Combining tender shredded chicken, sweet corn, and black beans wrapped in soft corn tortillas smothered in a rich enchilada sauce, this dish is sure to satisfy. Perfect for family dinners or gatherings, these enchiladas are not only flavorful but also packed with protein and fiber. Dive into the cooking process and elevate your meal with delightful garnishes and serving suggestions. Enjoy a comforting meal that brings the vibrant flavors of Mexican cuisine to your table!
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Ingredients
  

2 cups shredded cooked chicken

1 cup sweet corn (canned or frozen)

1 cup black beans (rinsed and drained)

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

10 corn tortillas

2 cups enchilada sauce (red or green)

1 cup sour cream

Fresh cilantro (for garnish)

Lime wedges (for serving)

Instructions
 

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

    Prepare the Filling: In a large mixing bowl, combine the shredded chicken, corn, black beans, cumin, chili powder, salt, pepper, and half of the cheddar and Monterey Jack cheese. Mix well until all ingredients are evenly incorporated.

      Soften the Tortillas: To make rolling easier, heat a skillet over medium heat and lightly warm each corn tortilla for about 30 seconds per side until they are pliable. Alternatively, you can wrap them in a damp paper towel and microwave for about 30 seconds.

        Assemble the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a baking dish. Take each tortilla and place a generous scoop of the chicken and corn filling in the center. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat for all tortillas.

          Add Sauce and Cheese: Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top, ensuring each enchilada is well covered. Sprinkle the remaining cheddar and Monterey Jack cheese over the sauce.

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

              Serve: Once done, let the enchiladas cool for a few minutes. Add a dollop of sour cream and garnish with fresh cilantro. Serve with lime wedges on the side for a wonderful zesty touch.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6