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Enchiladas are a cherished dish in Mexican cuisine, known for their delicious combinations of flavors wrapped in soft tortillas. Originating from Mexico, these rolled tortillas are typically filled with a variety of ingredients and smothered in sauce, creating a comforting and satisfying meal that has won the hearts of food enthusiasts around the world. The beauty of enchiladas lies in their versatility; they can be filled with meats, cheeses, vegetables, or beans, making them suitable for various dietary preferences.

Chicken Enchiladas

Discover a flavorful journey with spicy chipotle chicken enchiladas, a beloved dish in Mexican cuisine. These delicious rolled tortillas are filled with tender chicken, black beans, and corn, all enveloped in a smoky chipotle sauce. Easy to customize, this recipe allows you to adjust the spice level to your preference. Perfect for sharing, these enchiladas bring vibrant flavors and comfort to your table, making every meal an experience to remember.
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Ingredients
  

For the Chicken Filling:

2 cups cooked chicken, shredded (rotisserie chicken works great)

1 cup shredded cheese (cheddar or Mexican blend)

1/2 cup black beans, drained and rinsed

1/2 cup corn kernels (fresh, frozen, or canned)

1 small onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

1/4 cup fresh cilantro, chopped

For the Sauce:

2 cups enchilada sauce (store-bought or homemade)

1-2 tablespoons chipotle in adobo sauce (adjust based on spice preference)

For Assembly:

8-10 corn tortillas

1 cup shredded cheese for topping

Fresh cilantro and lime wedges for garnish

Instructions
 

Prepare the Chicken Filling:

    - In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

      - Add minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper, cooking for another minute until fragrant.

        - In a large bowl, mix together shredded chicken, black beans, corn, sautéed onion and spices, 1 cup of shredded cheese, and fresh cilantro. Set aside.

          Make the Sauce:

            - In a saucepan, combine the enchilada sauce and chipotle in adobo sauce. Heat over medium-low heat, stirring occasionally until warmed through. Adjust the spice level to your preference.

              Preheat the Oven:

                - Preheat your oven to 350°F (175°C).

                  Assemble the Enchiladas:

                    - In a baking dish, spread 1/2 cup of the enchilada sauce on the bottom to prevent sticking.

                      - Warm the corn tortillas in a dry skillet or microwave to make them pliable.

                        - Spoon about 1/4 cup of the chicken filling onto each tortilla, roll it up tightly, and place seam side down in the baking dish. Repeat until all filling is used.

                          Top and Bake:

                            - Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered. Sprinkle with the remaining shredded cheese.

                              - Bake in the oven for 20-25 minutes, or until the cheese is bubbly and golden.

                                Serve:

                                  - Remove enchiladas from the oven and let them cool slightly. Garnish with fresh cilantro and serve with lime wedges on the side.

                                    Prep Time, Total Time, Servings: 20 mins | 45 mins | 4-6 servings