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Enchiladas are a beloved staple of Mexican cuisine, known for their versatility and rich flavor profiles. These delightful rolled tortillas filled with various ingredients are a favorite for many, offering a satisfying meal that can be easily customized to suit different tastes. Today, we present the Fiery Fiesta Spicy Chicken and Black Bean Enchiladas, a dish that perfectly balances vibrant flavors and ease of preparation. Whether you are hosting a gathering or enjoying a cozy family dinner, these enchiladas will surely impress your guests and satisfy your cravings.

Spicy Chicken and Black Bean Enchiladas

Delight in the bold flavors of Fiery Fiesta Spicy Chicken and Black Bean Enchiladas, a scrumptious dish that brings the essence of Mexican cuisine to your table. This easy-to-make recipe features rolled tortillas filled with tender chicken, black beans, and spices, all smothered in zesty enchilada sauce and topped with melted cheese. Perfect for family dinners or entertaining guests, these enchiladas are sure to impress and satisfy every palate. Enjoy a flavorful journey with every bite!
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Ingredients
  

2 cups cooked, shredded chicken

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

1 cup corn kernels (frozen or canned)

1 small red onion, finely chopped

2 cloves garlic, minced

1-2 jalapeños, finely chopped (adjust for heat preference)

1 tsp ground cumin

1 tsp smoked paprika

1 tsp chili powder

1/2 tsp salt

1/4 tsp black pepper

1 cup shredded cheese (cheddar or Mexican blend)

8 small flour or corn tortillas

1 cup enchilada sauce (store-bought or homemade)

Fresh cilantro and lime wedges for garnish

Instructions
 

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

    Sauté Veggies: In a large skillet over medium heat, add a drizzle of olive oil. Sauté the chopped onion, garlic, and jalapeños for about 3-4 minutes until softened.

      Mix Filling: Stir in the shredded chicken, black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper. Cook for an additional 5 minutes until everything is heated through. Remove from heat.

        Prepare Tortillas: If using corn tortillas, lightly warm them in a skillet or microwave to make them pliable.

          Fill Tortillas: Spoon a generous amount of the chicken and black bean mixture onto each tortilla, sprinkle with cheese, and roll them up tightly.

            Arrange in Dish: Spread a thin layer of enchilada sauce at the bottom of a 9x13-inch baking dish. Place the rolled enchiladas seam-side down in the dish.

              Top with Sauce: Pour the remaining enchilada sauce over the top of the arranged enchiladas, making sure they are well-coated. Sprinkle extra cheese over the top.

                Bake: Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.

                  Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

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