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Chicken enchiladas have long been a beloved dish in many households, celebrated for their hearty flavors and comforting textures. As an integral part of Mexican cuisine, these rolled tortillas filled with savory ingredients offer a delightful combination of taste and simplicity. In today's fast-paced world, easy and delicious recipes are essential for busy lifestyles, allowing families to enjoy homemade meals without spending hours in the kitchen. This recipe for Cheesy Chicken Enchiladas with Dreamy Sour Cream Sauce highlights the creamy texture and flavorful ingredients that make it a standout choice for dinner. Whether you're serving it on a weeknight or for a special occasion, this dish is sure to impress.

Family-Friendly Chicken Enchiladas with Sour Cream Sauce

Indulge in the comforting flavors of Cheesy Chicken Enchiladas with Dreamy Sour Cream Sauce. This easy recipe features savory rotisserie chicken, black beans, and corn, all rolled in soft corn tortillas and topped with a creamy sour cream sauce. Perfect for a family dinner or special occasion, this dish is not only delicious but also quick to prepare, making it ideal for busy weeknights. Impress your loved ones with this delightful comfort food!
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Ingredients
  

For the Enchiladas:

2 cups cooked, shredded chicken (rotisserie chicken works great)

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon garlic powder

1 cup shredded cheddar cheese (divided)

8 medium-sized flour tortillas

For the Sour Cream Sauce:

1 cup sour cream

½ cup mayonnaise

1 cup chicken broth (adjust for desired thickness)

1 teaspoon lime juice

1 teaspoon garlic powder

Salt and pepper to taste

Optional: Fresh cilantro, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, chili powder, cumin, garlic powder, and half of the shredded cheddar cheese. Stir until well mixed.

      Assemble the Enchiladas: Lay one tortilla on a flat surface. Scoop about ⅓ cup of the chicken mixture onto the center. Roll the tortilla tightly around the filling and place seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas and filling.

        Make the Sour Cream Sauce: In a separate bowl, whisk together the sour cream, mayonnaise, chicken broth, lime juice, garlic powder, and season with salt and pepper. Adjust the thickness by adding more or less chicken broth as desired.

          Pour Sauce Over Enchiladas: Once all the enchiladas are in the baking dish, pour the sour cream sauce evenly over them, ensuring all are generously covered. Sprinkle the remaining cheddar cheese on top.

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

              Serve: Once baked, let the enchiladas cool for a few minutes. Garnish with fresh cilantro if desired. Serve with your choice of toppings such as diced avocado, chopped tomatoes, or extra lime wedges.

                Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 6 servings