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Enchiladas are a beloved staple of Mexican cuisine, celebrated for their rich flavors and comforting qualities. These rolled tortillas, typically filled with a variety of ingredients and smothered in sauce, have transcended borders and become a favorite in many households around the world. Among the many variations, Cheesy Chicken and Corn Enchiladas stand out as a particularly delightful dish, perfect for family dinners and gatherings. This recipe brings together tender shredded chicken, sweet corn, and a medley of spices, all enveloped in warm tortillas and topped with gooey cheese. It’s an easy-to-make meal that can please even the pickiest of eaters.

Cheesy Chicken and Corn Enchiladas

Discover the comforting delight of Cheesy Chicken and Corn Enchiladas, a perfect dish for family dinners and gatherings. This recipe combines tender shredded chicken, sweet corn, and flavorful spices, all wrapped in warm tortillas and topped with gooey cheese. Easy to customize, these enchiladas offer endless possibilities to cater to your taste. Whether you're serving them for a busy weeknight or a special occasion, they are sure to please every palate. Enjoy a blend of flavors that brings everyone to the table!
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Ingredients
  

2 cups shredded cooked chicken

1 cup sweet corn (canned or frozen)

1 cup black beans (rinsed and drained)

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and black pepper to taste

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

10 corn tortillas

2 cups enchilada sauce (red or green, your choice)

1 cup sour cream

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to prepare for baking the enchiladas.

    Prepare the Filling: In a large mixing bowl, combine the shredded chicken, sweet corn, black beans, ground cumin, chili powder, and season with salt and black pepper to taste. Stir in half of the shredded cheddar and Monterey Jack cheese until everything is well combined.

      Soften the Tortillas: To make the tortillas easier to roll, heat a non-stick skillet over medium heat. Warm each corn tortilla for about 30 seconds on each side until pliable. Alternatively, you can stack them on a plate, cover with a damp paper towel, and microwave for about 30 seconds.

        Assemble the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking. Take a warm tortilla, place a generous scoop of the chicken and corn filling in the center, and roll it tightly. Place seam-side down in the baking dish. Repeat this process for all tortillas until the filling is used up.

          Add Sauce and Cheese: Once all enchiladas are securely in the baking dish, pour the remaining enchilada sauce evenly over the top, ensuring each one is coated. Then, sprinkle the remaining cheddar and Monterey Jack cheese generously over the sauce.

            Bake: Cover the baking dish with aluminum foil to keep moisture in and bake in the preheated oven for 20 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and beautifully golden brown.

              Serve: Allow the enchiladas to cool for a few minutes before serving. Top each serving with a dollop of sour cream and a sprinkle of fresh cilantro. Serve with lime wedges on the side for a delightful citrusy finish.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6

                  Presentation Tips: Serve the enchiladas directly from the baking dish for a rustic appeal, or transfer to a decorative platter. Drizzle a bit of extra enchilada sauce over the top and garnish with lime slices and additional cilantro for added color. Enjoy!