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- 2 cups cooked, shredded chicken (preferably rotisserie) - 1 cup canned black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 cup shredded cheese (cheddar or Mexican blend) - 8-10 corn tortillas - 1 cup sour cream - 1 cup salsa (mild or spicy, based on preference) - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh cilantro for garnish (optional)

Easy Chicken Enchiladas with Creamy Sauce

Discover a delicious twist on a classic dish with these Zesty Chicken Enchiladas topped with a creamy dream sauce. Perfect for busy weeknights or festive gatherings, this recipe combines juicy shredded chicken, hearty black beans, and a mix of flavorful spices for a satisfying meal. The creamy salsa sauce adds richness, elevating every bite. Easy to make and customizable, it's sure to impress family and friends while bringing warmth to your dining table.
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Ingredients
  

For the Chicken Enchiladas:

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

1 cup corn (fresh, frozen, or canned, drained)

1 cup black beans (drained and rinsed)

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

8 small flour tortillas

1 cup shredded cheese (cheddar or a Mexican blend)

For the Creamy Sauce:

1 cup sour cream

1 cup chicken broth

1 teaspoon lime juice

1 teaspoon taco seasoning

½ teaspoon salt

¼ teaspoon black pepper

Optional: chopped cilantro for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Filling: In a large mixing bowl, combine the shredded chicken, corn, black beans, cumin, chili powder, garlic powder, onion powder, and half of the shredded cheese. Mix well to ensure all the ingredients are evenly distributed.

      Assemble the Enchiladas: Warm the flour tortillas in the microwave for about 20 seconds to make them pliable. Spoon about ¼ cup of the chicken mixture onto each tortilla. Roll them up tightly and place them seam-side down in a greased 9x13 baking dish.

        Make the Creamy Sauce: In a separate bowl, whisk together the sour cream, chicken broth, lime juice, taco seasoning, salt, and pepper until smooth. Adjust seasoning to taste.

          Pour the Sauce: Pour the creamy sauce evenly over the rolled enchiladas, ensuring each one is generously covered.

            Top with Cheese: Sprinkle the remaining shredded cheese over the top of the enchiladas.

              Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for another 10 minutes, or until the cheese is bubbly and slightly golden.

                Garnish and Serve: Allow the enchiladas to cool for a few minutes. Garnish with chopped cilantro if desired. Serve hot, perhaps with a side of avocado or a fresh salad.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6