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Welcome to the world of flavorful and satisfying meals with our Spicy Chicken Enchiladas recipe. Enchiladas, a traditional Mexican dish, have become a favorite in households around the globe due to their incredible versatility and rich flavors. Our version features tender shredded chicken, hearty black beans, and sweet corn, all enveloped in warm tortillas and topped with a zesty enchilada sauce. This dish is perfect for any weeknight dinner or a gathering with friends and family, offering a comforting and filling experience that is sure to please.

Chicken Enchiladas

Discover the ultimate Spicy Chicken Enchiladas recipe that will spice up your dinner plans! With tender shredded chicken, black beans, and sweet corn wrapped in warm tortillas and smothered in zesty enchilada sauce, this dish is perfect for any occasion. Whether you're a novice or a seasoned chef, our easy-to-follow steps and customizable options make it simple to create a flavorful meal everyone will love. Click through to explore this delicious recipe now!
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Ingredients
  

2 cups cooked shredded chicken

1 cup black beans, drained and rinsed

1 cup corn kernels, fresh or frozen

1 cup diced tomatoes (canned or fresh)

1/2 cup diced red onion

1 cup shredded cheese (cheddar or Monterey Jack)

1 tablespoon olive oil

2 teaspoons ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

8 small corn tortillas

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

Fresh cilantro, for garnish

Salt and pepper to taste

Instructions
 

Preheat the oven to 375°F (190°C).

    In a large skillet, heat olive oil over medium heat. Add the diced red onion and sauté for 3-4 minutes until softened.

      In a mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, salt, and pepper. Mix until well combined.

        Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.

          To assemble the enchiladas, warm the tortillas in a dry skillet for about 30 seconds on each side until pliable.

            Spoon a generous amount of the chicken mixture onto each tortilla, sprinkle with a bit of shredded cheese, and roll them tightly. Place seam side down in the prepared baking dish.

              Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top and sprinkle the remaining cheese evenly across the surface.

                Bake in the oven for 25-30 minutes, or until the cheese is melted and bubbly.

                  Remove from the oven and allow to cool for a few minutes before serving. Garnish with fresh cilantro.

                    Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4