South of the Border Delight: Chicken Enchiladas
Ingredients:
- 2 cups shredded cooked chicken
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheddar cheese
- 1/2 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 large flour tortillas
- 2 cups enchilada sauce
- 1 cup shredded Mexican blend cheese
Instructions:
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a large mixing bowl, combine shredded chicken, black beans, corn, cheddar cheese, cilantro, ground cumin, chili powder, garlic powder, salt, and pepper. Mix well.
- Step 3: Spoon the chicken mixture onto each flour tortilla, roll them up, and place them seam side down in a baking dish.
- Step 4: Pour enchilada sauce over the rolled tortillas, making sure they are well coated.
- Step 5: Sprinkle Mexican blend cheese over the top of the enchiladas.
- Step 6: Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- Step 7: Remove from the oven and let it cool for a few minutes before serving.
- Step 8: Garnish with additional cilantro, and enjoy these delicious Chicken Enchiladas!
Notes:
These Chicken Enchiladas are a perfect combination of flavors and textures. Customize with your favorite toppings like sour cream, guacamole, or salsa!
