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Enchiladas are a beloved staple in Mexican cuisine, celebrated not only for their delicious flavors but also for their cultural significance. Originating from the Aztecs, who would roll tortillas around various fillings, enchiladas have evolved over centuries into a versatile dish that showcases the rich culinary traditions of Mexico. Each region boasts its own variation, filled with everything from meats to vegetables, and topped with a wide array of sauces. Today, we focus on the delightful Cheesy Chicken Enchiladas Fiesta recipe, a crowd-pleaser that promises to bring warmth and satisfaction to your dining table.

Easy Chicken Enchiladas

Dive into the delicious world of Cheesy Chicken Enchiladas Fiesta, a comforting dish that combines shredded chicken, black beans, and sweet corn, all wrapped in soft tortillas and smothered in rich enchilada sauce. Perfect for family gatherings or cozy dinners, this recipe is easy to follow and customizable to suit your tastes. With layers of melty cheese and bursting flavors, these enchiladas are sure to become a favorite at your table!
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Ingredients
  

2 cups shredded cooked chicken

1 cup black beans, drained and rinsed

1 cup corn kernels (frozen or fresh)

1 cup shredded cheddar cheese

1 cup enchilada sauce (store-bought or homemade)

8 small flour tortillas

1 tsp ground cumin

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp chili powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Instructions
 

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

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

      Assemble the Enchiladas: Take one tortilla and spoon about 1/4 cup of the chicken mixture onto its center. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9x13 inch baking dish. Repeat this with the remaining tortillas and filling.

        Add the Sauce: Once all the enchiladas are in the dish, pour the enchilada sauce evenly over the top. Sprinkle the remaining 1/2 cup of shredded cheese over the sauce.

          Bake: Cover the dish with aluminum foil (to prevent sticking, you can spray the foil with a little cooking spray) and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

            Serve: Once done, remove the enchiladas from the oven and let them sit for a few minutes. Garnish with fresh cilantro and serve with sour cream on the side.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4