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- 2 cups shredded cooked chicken - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) - 1 cup salsa (mild or spicy, depending on preference) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 8-10 corn tortillas - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro for garnish (optional) - Olive oil for greasing the baking dish

Quick Chicken Enchiladas with Black Beans

Discover the delightful world of Zesty Black Bean Chicken Enchiladas, a nutritious twist on a classic Mexican favorite. These enchiladas are filled with tender shredded chicken, hearty black beans, and vibrant corn, all tucked into soft tortillas and smothered in cheese. Perfectly spiced and easy to customize, they cater to various dietary preferences while delivering bold flavors. Try this dish for your next family meal or gathering, and watch it become an instant hit!
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Ingredients
  

2 cups cooked chicken, shredded

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

1 cup corn kernels (choose fresh, frozen, or canned)

1 cup salsa (select your preferred level of spiciness: mild, medium, or hot)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup shredded cheese (cheddar or a Mexican cheese blend)

8 small flour or corn tortillas

1 tablespoon olive oil (for greasing)

Fresh cilantro, chopped, for garnish

Sour cream, for serving (optional)

Sliced jalapeños, for serving (optional)

Instructions
 

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

    Mix the Filling: In a large mixing bowl, combine the shredded chicken, rinsed black beans, corn, salsa, ground cumin, smoked paprika, garlic powder, onion powder, and half of the shredded cheese. Stir the mixture until all the ingredients are thoroughly incorporated.

      Prepare the Tortillas: To make the tortillas more pliable, warm them in a dry skillet over medium heat. Heat each tortilla for about 30 seconds on each side or until they are warm and flexible, making them easier to roll.

        Fill the Tortillas: Take approximately 1/4 cup of the chicken and black bean filling and spoon it onto the center of each tortilla. Gently roll the tortilla tightly around the filling and place it seam-side down in a greased 9x13-inch baking dish.

          Top with Sauce: Evenly pour any remaining salsa over the top of the rolled enchiladas. Finish by sprinkling the remaining shredded cheese over the salsa for a cheesy topping.

            Bake the Enchiladas: Cover the baking dish with aluminum foil to prevent excess browning and place it in the preheated oven. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling deliciously.

              Garnish and Serve: Once baked, remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped cilantro before serving. Offer sour cream and sliced jalapeños on the side for added flavor and spice as desired.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                  - Presentation Tips: Serve the enchiladas directly from the baking dish for a rustic look, or plate them individually for a more elegant presentation. Add a sprinkle of extra cilantro on top and a side of your favorite toppings for color and freshness.