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Enchiladas are a staple of Mexican cuisine, revered for their rich history and cultural significance. Traditionally, enchiladas consist of corn tortillas rolled around a filling, then topped with a savory sauce. The origins of enchiladas can be traced back to ancient times, where the Aztecs would wrap tortillas around various fillings, creating a convenient and satisfying meal. Today, enchiladas are celebrated not only in Mexico but around the world, with countless variations that cater to all taste preferences.

30-Minute Veggie-Packed Chicken Enchiladas

Looking for a quick and delicious weeknight dinner? Try these colorful chicken enchiladas! Packed with wholesome ingredients like tender chicken, black beans, fresh veggies, and a zesty enchilada sauce, this dish is as nutritious as it is satisfying. In under 30 minutes, you can enjoy a vibrant meal that’s customizable to fit any dietary preference. Perfect for busy nights, these enchiladas are sure to delight your family and friends!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 bell pepper, diced (any vibrant color)

1 small onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and freshly ground black pepper to taste

1 cup enchilada sauce (store-bought or homemade)

8 small whole wheat tortillas

1 cup shredded cheese (cheddar or a Mexican blend)

Fresh cilantro leaves and lime wedges for garnish

Instructions
 

Preheat Your Oven: Begin by preheating your oven to 375°F (190°C). This ensures your enchiladas will bake evenly.

    Sauté the Vegetables: In a large skillet, heat a splash of olive oil over medium heat. Add the diced onion and bell pepper. Sauté these for about 3-4 minutes, stirring occasionally, until they soften. Then, add the minced garlic and continue to cook for another minute, allowing the flavors to meld.

      Combine the Filling: In the same skillet, add the shredded chicken, drained black beans, corn, ground cumin, chili powder, smoked paprika, and a generous pinch of salt and pepper. Stir everything together until well combined. Remove from heat and set aside.

        Prepare the Tortillas: To make rolling easier, warm the tortillas in the microwave for about 30-40 seconds until they are pliable.

          Stuff the Tortillas: Spoon a hearty amount of the chicken and veggie mixture into the center of each tortilla. Carefully roll them up tightly, ensuring the filling is secured inside, and place them seam-side down in a greased 9x13-inch baking dish.

            Add the Enchilada Sauce: Once all the tortillas are rolled and placed in the dish, pour the enchilada sauce evenly over the top. Ensure every tortilla is covered, especially the edges, to prevent them from drying out during baking. Finally, sprinkle the shredded cheese generously over the sauced tortillas.

              Bake the Enchiladas: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly, creating a delicious golden crust.

                Garnish & Serve: Carefully remove the baking dish from the oven and let it cool for a few minutes. Garnish with fresh cilantro leaves and serve with lime wedges on the side for a refreshing citrusy twist over the enchiladas.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings