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- 2 cups cooked chicken, shredded (rotisserie or grilled) - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - 2 cups shredded cheddar cheese - 2 cups shredded Monterey Jack cheese - 2 cups enchilada sauce (store-bought or homemade) - 8 large flour tortillas - Fresh cilantro, chopped (for garnish, optional)

Cheesy Chicken Enchiladas with Black Beans

Indulge in the comforting flavors of Cheesy Bliss Chicken Enchiladas, a delightful dish that's perfect for family dinners or special gatherings. These enchiladas feature tender shredded chicken, creamy cheeses, and a rich enchilada sauce, all wrapped in soft flour tortillas. With a few simple ingredients and easy preparation steps, you can create a satisfying meal that everyone will love. Serve with fresh cilantro and your favorite sides for an unforgettable dining experience.
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Ingredients
  

2 cups cooked chicken, shredded

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

1 cup corn kernels (fresh or frozen)

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 cups shredded cheese (cheddar and Monterey Jack blend)

1 cup enchilada sauce (store-bought or homemade)

8 large flour tortillas

1/2 cup sour cream (for serving)

Fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Instructions
 

Prepare the Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, chili powder, cumin, garlic powder, onion powder, and half of the shredded cheese (1 cup). Season with salt and pepper to taste and mix well until evenly combined.

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

      Assemble the Enchiladas: Spread half of the enchilada sauce (1/2 cup) evenly across the bottom of a 9x13 inch baking dish. Take a tortilla and place about 1/3 cup of the chicken mixture in the center. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.

        Top with Sauce and Cheese: Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top, ensuring all the tortillas are lightly coated. Sprinkle the remaining shredded cheese over the sauce, covering the enchiladas evenly.

          Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

            Serve: Once baked, remove from the oven and let cool for a few minutes. Serve warm, topped with sour cream and garnished with fresh cilantro.

              Prep Time, Total Time, Servings: 20 minutes | 45 minutes | Serves 4-6