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Enchiladas are a quintessential dish in Mexican cuisine, renowned for their versatility and rich flavors. Traditionally made by rolling tortillas around a filling and smothering them in a savory sauce, enchiladas have secured their place as a beloved favorite in many households worldwide. Among the myriad of enchilada variations, spicy chipotle chicken enchiladas stand out for their robust flavor profile that strikes a perfect balance between heat and savory goodness.

Chicken Enchiladas

Discover the deliciousness of spicy chipotle chicken enchiladas in this easy-to-follow recipe! With smoky chipotle flavors and succulent shredded rotisserie chicken, these enchiladas are a quick way to impress. Loaded with black beans, corn, and melted Monterey Jack cheese, they strike the perfect balance between heat and flavor. Perfect for family dinners or gatherings! Try this flavorful delight today! #Enchiladas #ChipotleChicken #MexicanCuisine #Foodie #QuickRecipes #DinnerIdeas #Yummy
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Ingredients
  

2 cups shredded rotisserie chicken

1 cup chipotle sauce (store-bought or homemade)

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 teaspoon cumin

1 teaspoon garlic powder

8 medium corn tortillas

2 cups shredded Monterey Jack cheese

1/2 cup sour cream

1/4 cup fresh cilantro, chopped

1 avocado, sliced (for garnish)

Salt and pepper to taste

Instructions
 

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

    Prepare Filling: In a mixing bowl, combine the shredded chicken, 1/2 cup of chipotle sauce, black beans, corn, cumin, garlic powder, salt, and pepper. Mix until evenly coated.

      Warm Tortillas: Heat the corn tortillas in a skillet over medium heat for about 30 seconds on each side or until pliable. This helps prevent them from breaking when rolled.

        Assemble Enchiladas: On each tortilla, place a generous spoonful of the chicken filling. Roll the tortilla tightly and place it seam side down in a greased 9x13 inch baking dish. Repeat until all tortillas are filled.

          Add Sauce and Cheese: Pour the remaining chipotle sauce over the top of the rolled enchiladas. Sprinkle the shredded Monterey Jack cheese evenly over the sauce.

            Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is bubbling and golden.

              Serve: Remove from the oven and let cool for 5 minutes. Top with sour cream, chopped cilantro, and avocado slices before serving.

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