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- 2 cups cooked shredded chicken (preferably rotisserie) - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 2 cups shredded cheese (cheddar, pepper jack, or a blend) - 10-12 corn tortillas - 2 cups enchilada sauce (store-bought or homemade) - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and pepper, to taste - Fresh cilantro, chopped (for garnish)

Spicy Chicken and Black Bean Enchiladas

Discover the ultimate comfort food with Spicy Chicken and Black Bean Enchiladas! This easy recipe combines rotisserie chicken, creamy black beans, and sweet corn, all wrapped in warm tortillas and topped with zesty enchilada sauce and melted cheese. Perfect for family dinners or gatherings, each bite delivers a delicious burst of Mexican flavors. Plus, with quick prep using pantry staples, you’ll have a satisfying meal in no time. Enjoy homemade deliciousness that brings everyone together!
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Ingredients
  

For the Enchiladas:

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

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

1 cup corn (fresh, frozen, or canned)

1 cup shredded cheese (cheddar or pepper jack)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

8-10 corn tortillas

Fresh cilantro, chopped (for garnish)

For the Enchilada Sauce:

1 can (15 oz) enchilada sauce (store-bought or homemade)

1 teaspoon chipotle in adobo sauce (adjust for spice preference)

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

Instructions
 

Prepare the Enchilada Sauce:

    - In a medium saucepan over medium heat, add olive oil. Once hot, add the diced onion and sauté until it’s translucent, about 5 minutes.

      - Add minced garlic and cook for another 1-2 minutes until fragrant.

        - Stir in the enchilada sauce, chipotle in adobo, cumin, smoked paprika, salt, and pepper. Simmer for about 5 minutes. Remove from heat and set aside.

          Mix the Filling:

            - In a large mixing bowl, combine the shredded chicken, black beans, corn, h 1/2 cup of shredded cheese, cumin, chili powder, smoked paprika, salt, and pepper. Mix well until all ingredients are evenly distributed.

              Assemble the Enchiladas:

                - Preheat your oven to 375°F (190°C).

                  - Spread a thin layer of the prepared enchilada sauce on the bottom of a 9x13-inch baking dish.

                    - Take one tortilla, spoon about 1/4 cup of the chicken and black bean filling into the center, and roll it tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

                      - Once all enchiladas are assembled, pour the remaining enchilada sauce over the top, ensuring they are well covered.

                        - Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top.

                          Bake:

                            - Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

                              - Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

                                Serve:

                                  - Once baked, remove from the oven and let it cool for a few minutes. Garnish with chopped cilantro and serve with sour cream or avocado slices if desired.

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