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Cheesy chicken enchiladas with black beans are a delightful culinary creation that combines rich flavors, comforting textures, and wholesome ingredients. This dish is not only a feast for the palate but also a simple and satisfying option for weeknight dinners or special gatherings. In this article, we will explore the origins of enchiladas, the health benefits of the ingredients used, and provide a step-by-step guide to creating this delicious recipe in your own kitchen.

Cheesy Chicken Enchiladas with Black Beans

Discover the deliciousness of cheesy chicken enchiladas with black beans, a perfect dish for any occasion! This recipe combines tender shredded chicken, nutritious black beans, and delectable spices wrapped in tortillas and topped with melted cheese. Not only is it simple to make, but it’s also a crowd-pleaser for weeknight dinners or gatherings. Enjoy the rich flavors and wholesome ingredients, plus tips on sourcing fresh produce and pairing ideas for a complete meal.
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Ingredients
  

2 cups cooked chicken, shredded

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or canned)

1 1/2 cups enchilada sauce (store-bought or homemade)

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

8 flour tortillas (10-inch)

1/4 cup chopped fresh cilantro (for garnish)

Sour cream (for serving, optional)

Instructions
 

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

    Mix the Filling: In a large bowl, combine the shredded chicken, black beans, corn, 1 cup of enchilada sauce, cumin, chili powder, garlic powder, onion powder, and half of each cheese (cheddar and Monterey Jack). Mix well until combined.

      Prepare Tortillas: If using cold tortillas, warm them in the microwave for about 30 seconds to make them pliable.

        Assemble Enchiladas: Lay one tortilla flat on a clean surface. Spoon about 1/3 cup of the chicken and bean mixture down the center. Roll the tortilla tightly around the filling, folding in the sides as you roll. Place the rolled enchilada seam-side down in a lightly greased 9x13 inch baking dish. Repeat with remaining tortillas and filling.

          Top with Sauce and Cheese: Once all the enchiladas are in the dish, pour the remaining enchilada sauce evenly over the top. Sprinkle the remaining cheddar and Monterey Jack cheese over the sauce.

            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, or until the cheese is bubbly and golden.

              Garnish and Serve: Remove from the oven and let cool for a few minutes. Top with chopped cilantro and serve with a dollop of sour cream, if desired.

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