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Enchiladas are a beloved staple in Mexican cuisine, known for their comforting layers of flavor and warmth. The Cheesy Delight Baked Chicken & Veggie Enchiladas are no exception, combining tender chicken, vibrant vegetables, and a gooey cheese topping that is sure to please even the pickiest of eaters. This dish has become a favorite not only for its rich taste but also for its versatility and nutritional benefits. Whether you’re looking for a quick weeknight dinner, a family-friendly meal, or something to impress guests, these enchiladas fit the bill perfectly.

Baked Chicken and Veggie Enchiladas

Discover the mouthwatering world of Cheesy Delight Baked Chicken & Veggie Enchiladas, a versatile dish perfect for weeknight dinners or impressing guests. This recipe combines tender chicken, vibrant vegetables, and a rich cheese topping for a satisfying meal. With nutritious ingredients like black beans and corn, it's both hearty and healthy. Plus, these enchiladas can be tailored to fit various dietary preferences, making them a family favorite! Dive into a delicious and comforting culinary experience.
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Ingredients
  

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

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 bell pepper, diced (choose your favorite color)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

8 small flour or corn tortillas

2 cups enchilada sauce (homemade or store-bought)

1 cup shredded cheese (cheddar or a Mexican blend)

Fresh cilantro, chopped (for garnish, optional)

Sour cream (for serving, optional)

Instructions
 

Preheat oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot when you're ready to bake.

    Sauté veggies: In a large skillet over medium heat, add a splash of olive oil. Once hot, add the finely chopped onion and diced bell pepper. Sauté for about 3-4 minutes, stirring occasionally, until they start to soften. Then, add the minced garlic, cumin, chili powder, smoked paprika, and season with salt and pepper. Continue cooking for another 1-2 minutes until the garlic is fragrant and the spices are aromatic.

      Mix filling: In a spacious mixing bowl, combine the sautéed vegetable mixture with shredded chicken, black beans, and corn. Stir until all ingredients are thoroughly mixed and evenly coated with the spices.

        Assemble enchiladas: Pour ½ cup of the enchilada sauce into the bottom of a 9x13 inch baking dish to prevent sticking. Take a tortilla and spoon about ¼ cup of the chicken and veggie filling into the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this process until all tortillas are filled and neatly arranged in the dish.

          Add sauce and cheese: Drizzle the remaining enchilada sauce evenly over the top of the rolled enchiladas. Generously sprinkle the shredded cheese over the sauce, ensuring an even coverage for a deliciously cheesy top.

            Bake: Cover the baking dish with aluminum foil to lock in moisture, and bake in the preheated oven for 20 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and has achieved a lovely golden color.

              Serve: Once baked, allow the enchiladas to rest for about 5 minutes before serving. Garnish with freshly chopped cilantro if you like, and serve with a dollop of sour cream on the side for extra creaminess.

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

                  - Presentation Tips: Serve the enchiladas directly from the baking dish, sprinkled with extra cilantro, and arrange sour cream in a small bowl for guests to add as they wish. Consider pairing with a fresh garden salad for a colorful plate!