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Welcome to the vibrant world of Mexican cuisine, where every dish is a celebration of flavor, tradition, and culture. Among the many culinary treasures that Mexico has to offer, enchiladas stand out as a beloved staple that can be adapted to suit a myriad of palates. Whether you prefer them stuffed with meat, cheese, or vegetables, enchiladas are not only versatile but also incredibly satisfying. Today, we invite you to discover our Cheesy Delight Chicken Enchiladas, a delightful fusion of tender chicken, savory black beans, and a creamy avocado sauce. This dish is perfect for family dinners or gatherings with friends and is sure to impress both seasoned cooks and kitchen novices alike.

Savory Chicken Enchiladas with Avocado Cream

Dive into the delicious world of Mexican cuisine with our Cheesy Delight Chicken Enchiladas! This recipe brings together tender shredded chicken, savory black beans, sweet corn, and a creamy avocado sauce in a cheesy, satisfying dish that's perfect for family dinners or gatherings. Easy to prepare and packed with flavor, these enchiladas are a true crowd-pleaser. Join us in creating a meal that celebrates tradition, flavor, and togetherness!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup black beans, drained and rinsed

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

1 cup red enchilada sauce, divided

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 cup shredded cheddar cheese, divided

1 cup shredded Monterey Jack cheese, divided

8 large corn tortillas

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, chopped, for garnish

Avocado Cream:

1 ripe avocado

½ cup sour cream

2 tablespoons freshly squeezed lime juice

Salt to taste

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to warm up while you prepare the enchiladas.

    Prepare the Chicken Filling: In a large mixing bowl, thoroughly combine the shredded chicken, black beans, corn, half of the enchilada sauce, cumin, chili powder, garlic powder, and a dash of salt and pepper. Ensure everything is evenly coated for consistent flavor.

      Assemble the Enchiladas: Heat olive oil in a large skillet over medium heat. Warm each corn tortilla for about 10 seconds on each side, just enough to make them pliable. Take about ¼ cup of the chicken mixture and place it in the center of each tortilla. Sprinkle a little of both cheddar and Monterey Jack cheese on top, then roll the tortilla tightly and position it seam-side down in a greased 9x13 inch baking dish. Continue this process until all tortillas are filled.

        Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the arranged enchiladas, ensuring they are well coated. Next, sprinkle the remaining cheddar and Monterey Jack cheeses over the top for a delicious cheesy crust.

          Bake the Enchiladas: Cover the baking dish with aluminum foil. Place it in the preheated oven and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melting and turns a beautiful golden color.

            Make the Avocado Cream: While the enchiladas are baking, prepare the avocado cream. In a food processor, blend the ripe avocado, sour cream, lime juice, and a pinch of salt until the mixture is smooth and creamy. Taste and adjust seasoning to your liking.

              Serve: Once the enchiladas are cooked, carefully remove them from the oven and let them rest for a couple of minutes. Drizzle the creamy avocado sauce generously over the top and finish with a sprinkle of fresh chopped cilantro for a pop of color and flavor.

                Enjoy: Serve your delicious enchiladas hot alongside your favorite sides, such as fluffy Spanish rice or a crisp garden salad.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4 servings