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Enchiladas are a celebrated staple of Mexican cuisine, known for their rich flavors and satisfying textures. This traditional dish consists of corn tortillas filled with a variety of ingredients, from meats to vegetables, all enveloped in a savory sauce. Among the myriad of enchilada varieties, cheesy chicken and vegetable enchiladas stand out for their delightful combination of flavors and their ability to cater to both comfort food cravings and nutritional needs. These enchiladas not only provide a hearty meal but also offer a colorful array of vegetables, making them a wholesome option for family dinners or gatherings.

Cheesy Chicken and Vegetable Enchiladas

Discover the delightful world of cheesy chicken and vegetable enchiladas with this easy recipe! These flavorful enchiladas combine tender chicken, vibrant veggies, and creamy cheese wrapped in soft corn tortillas, all smothered in zesty enchilada sauce. Perfect for family dinners or gatherings, this dish is both satisfying and nutritious. Customize it to your taste and enjoy a comforting meal that brings everyone together. Give it a try and savor every bite!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup bell peppers, diced (any color)

1 cup zucchini, diced

1 cup corn kernels (fresh or frozen)

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1 cup shredded cheese (cheddar, Monterey Jack, or a mix)

8-10 corn tortillas

2 cups red enchilada sauce (store-bought or homemade)

1 tablespoon olive oil

Salt and pepper, to taste

Fresh cilantro, for garnish (optional)

Sour cream, for serving (optional)

Instructions
 

Prepare the Filling:

    - In a large skillet, heat olive oil over medium heat. Add the chopped red onion and sauté until translucent, about 3-4 minutes.

      - Add the minced garlic, bell peppers, and zucchini. Cook for an additional 5-7 minutes until the vegetables are tender.

        - Stir in the shredded chicken, corn, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes to heat through. Remove from heat and mix in ½ cup of shredded cheese, saving the rest for topping.

          Assemble the Enchiladas:

            - Preheat your oven to 375°F (190°C).

              - Spread about 1 cup of the red enchilada sauce in the bottom of a 9x13-inch baking dish.

                - On a flat surface, warm the corn tortillas slightly (either in a microwave for 30 seconds or in a dry skillet) to make them pliable.

                  - Place a few tablespoons of the chicken and veggie filling in the center of each tortilla. Roll them tightly and place seam-side down in the baking dish. Repeat until all the filling is used.

                    Top and Bake:

                      - Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well-coated.

                        - Sprinkle the remaining cheese evenly over the top.

                          - Cover the dish with aluminum 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.

                            Serve:

                              - Remove from the oven and let sit for a few minutes before serving. Garnish with fresh cilantro if desired and serve with sour cream on the side.

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