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- 2 cups cooked chicken, shredded - 1 cup corn kernels (fresh or frozen) - 1 cup black beans, drained and rinsed - 1 cup grated Monterey Jack cheese - 8 flour tortillas - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1/2 teaspoon smoked paprika - 1/4 teaspoon cayenne pepper (optional) - 2 cups sour cream - 1 cup chicken broth - Salt and pepper to taste - 1/4 cup chopped fresh cilantro (for garnish) These ingredients come together to create a rich and creamy flavor. You can use rotisserie chicken for a quick option. Fresh corn adds a sweet crunch, while black beans bring fiber and protein. Monterey Jack cheese melts beautifully, giving a rich taste. Flour tortillas help wrap up all the goodness inside. For the cooking essentials, olive oil helps sauté the onion and garlic, releasing their natural sweetness. The spices—cumin and smoked paprika—add warmth and depth. Cayenne pepper gives an optional kick if you like heat. Finally, sour cream and chicken broth make the white sauce creamy and tangy. With just a few simple items, you can craft a dish that delights the senses. Now that you know the ingredients, let’s move on to the fun part: cooking! {{ingredient_image_1}} 1. Preheat the oven to 375°F (190°C). 2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. 3. Add 1 small diced onion and sauté for 3-4 minutes until it is soft. 4. Then, add 2 minced garlic cloves and cook for 1 more minute. 1. To the skillet, add 2 cups of shredded cooked chicken. 2. Next, add 1 cup of corn kernels and 1 cup of drained black beans. 3. Sprinkle in 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, and salt and pepper to taste. 4. Stir everything to mix well and heat for about 5 minutes. 1. In a separate bowl, mix 2 cups of sour cream with 1 cup of chicken broth. 2. Stir until smooth and season with salt and pepper to taste. 1. Spread a little white sauce on the bottom of a 9x13 inch baking dish. 2. Take an 8-inch flour tortilla and fill it with about 1/3 cup of the chicken mix. 3. Roll it up and place it seam-side down in the dish. 4. Repeat this step until all tortillas are filled. 5. Pour the remaining white sauce over the enchiladas, covering them well. 6. Top with 1 cup of grated Monterey Jack cheese. 1. Cover the dish with aluminum foil. 2. Bake for 20 minutes. 3. Uncover and bake for an additional 10 minutes until the cheese is bubbly. 1. Let the enchiladas cool for a few minutes. 2. Garnish with chopped fresh cilantro before serving. - Use rotisserie chicken for convenience. It saves time and tastes great. - Adjust spice levels to taste. Add more cayenne for heat or skip it for mild. - Substitute Greek yogurt for sour cream. This adds protein and a tangy flavor. - Experiment with different cheese blends. Try cheddar or pepper jack for a twist. - Prepare filling and sauce a day in advance. This makes dinner quick and easy. - You can assemble the enchiladas, cover, and refrigerate until you’re ready to bake. Pro Tips Use Rotisserie Chicken: For a quicker preparation, use store-bought rotisserie chicken instead of cooking your own. This saves time without sacrificing flavor. Customize the Heat: Adjust the amount of cayenne pepper based on your heat preference. You can also add diced jalapeños for an extra kick. Make Ahead: Assemble the enchiladas in advance and store them in the refrigerator. Bake them just before serving for a fresh, hot meal. Experiment with Cheeses: While Monterey Jack is delicious, try using a blend of cheeses like cheddar or pepper jack for a unique twist on flavor. {{image_2}} If you want a meatless meal, swap the chicken for sautéed mushrooms or extra beans. Mushrooms give a nice texture and flavor. You can use any beans, like pinto or kidney beans. This makes the dish hearty and satisfying. You still get that creamy goodness from the white sauce too! For a gluten-free option, use corn tortillas instead of flour tortillas. Corn tortillas are soft and work well with the sauce. They also add a lovely flavor that pairs nicely with the filling. This choice allows everyone to enjoy the enchiladas without worry. Do you like heat? Add jalapeños or increase the cayenne pepper in the filling. This adds a nice kick to your enchiladas. Adjust the spice to match your taste. You can add fresh jalapeños for a bold flavor or pickled ones for tang. Spice can really elevate this dish! Store your chicken enchiladas in an airtight container. They last for up to 3 days. This way, you can enjoy them again without losing flavor. Make sure they cool down before you seal them up. You can freeze your enchiladas before baking. Just wrap them well and place them in the freezer. They can stay good for up to 2 months. When you’re ready to bake, thaw them overnight in the fridge. To reheat your enchiladas, use the oven. Set it to 350°F (175°C). Bake them for about 20 minutes. This keeps the tortillas crispy and the cheese melted. If you want them extra warm, cover with foil for the first 10 minutes. Enjoy that fresh-baked taste! Yes, it’s a great time-saver! Rotisserie chicken is already cooked and tasty. You can shred it quickly and mix it into your filling. This shortcut cuts down on prep time. It also adds great flavor to your enchiladas. To make the sauce thicker, add more sour cream or reduce the chicken broth. Start with a little extra sour cream. Mix it well and check the texture. If it’s still too thin, cook down the broth a bit. This method gives you control over the sauce's creaminess. Consider rice, beans, or a fresh salad as sides. Rice adds a nice base, while beans offer extra protein. A fresh salad can balance the meal with bright flavors. You can also serve guacamole or chips for a fun touch. Yes, prepare and assemble the enchiladas up to a day prior and bake when ready. Just cover them well and store in the fridge. When you’re ready to eat, bake them straight from the fridge. This makes meal prep easy and stress-free. This blog post shared a tasty chicken enchilada recipe. You learned about the main ingredients and cooking essentials. I provided step-by-step instructions for ease. Tips and variations make it fun to personalize. You can store leftovers easily and even freeze them for later. Cooking should be simple and enjoyable. I hope you feel inspired to make these enchiladas soon. Enjoy every bite of your delicious creation!

Creamy Chicken Enchiladas

Delicious and creamy enchiladas filled with shredded chicken, corn, and black beans, topped with a rich white sauce and melted cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup corn kernels
  • 1 cup black beans, drained and rinsed
  • 1 cup grated Monterey Jack cheese
  • 8 pieces flour tortillas
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon cayenne pepper (optional)
  • 2 cups sour cream
  • 1 cup chicken broth
  • 0.25 cup chopped fresh cilantro
  • to taste salt and pepper

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
  • Add the shredded chicken, corn, black beans, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper to the skillet. Stir to combine and cook for about 5 minutes to heat through. Remove from heat and let cool slightly.
  • In a separate bowl, mix together the sour cream and chicken broth until smooth. Season with salt and pepper to taste.
  • Spread a little of the white sauce in the bottom of a 9x13 inch baking dish. Take one tortilla, fill it with about 1/3 cup of the chicken mixture, roll it up, and place seam-side down in the dish. Repeat until all tortillas are filled.
  • Pour the remaining white sauce over the rolled enchiladas, ensuring they’re well covered. Sprinkle the grated Monterey Jack cheese on top.
  • Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
  • Let the enchiladas cool for a few minutes. Garnish with fresh cilantro before serving.

Notes

Feel free to adjust the spice level by adding more or less cayenne pepper.
Keyword chicken, creamy, enchiladas, Mexican