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Mexican cuisine is renowned for its vibrant flavors, colorful presentations, and rich cultural heritage. From the zesty notes of lime to the warm, earthy tones of spices, every dish tells a story and offers a unique experience. One such dish that perfectly encapsulates the essence of Mexican food is the Fiesta Chicken Enchiladas. These enchiladas are not just a meal; they are a celebration of flavors that come together to create a delightful culinary experience.

Chicken Enchiladas

Discover the vibrant world of Mexican cuisine with Fiesta Chicken Enchiladas, a dish that brings together tender chicken, fresh vegetables, and rich flavors wrapped in soft tortillas. This recipe not only highlights the history of enchiladas but also guides you through the preparation steps to create a comforting, flavorful meal. Perfect for gatherings or cozy dinners, enjoy each bite as you celebrate the spirit of traditional Mexican cooking right in your home.
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Ingredients
  

2 cups cooked shredded chicken

1 cup diced red bell pepper

1 cup diced onion

2 cloves garlic, minced

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

1 cup corn kernels (fresh or frozen)

2 cups enchilada sauce (store-bought or homemade)

1 teaspoon ground cumin

1 teaspoon chili powder

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

8 large flour or corn tortillas

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Lime wedges (for serving)

Instructions
 

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

    Sauté the Vegetables: In a large skillet over medium heat, add a tablespoon of oil. Sauté the diced onion, red bell pepper, and minced garlic until the onion becomes translucent, about 3-4 minutes.

      Mix Filling: In a large bowl, combine the cooked shredded chicken, sautéed vegetables, black beans, corn, ground cumin, chili powder, and 1 cup of enchilada sauce. Mix until well combined.

        Assemble Tortillas: Place a tortilla on a clean surface. Spoon about 1/3 cup of the chicken mixture onto the center of the tortilla. Roll it tightly and place seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas and filling.

          Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, making sure they are well-coated. Sprinkle the cheddar and Monterey Jack cheese evenly over the top.

            Bake: Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

              Garnish and Serve: Once out of the oven, let it sit for a few minutes. Garnish with fresh cilantro. Serve with dollops of sour cream and lime wedges on the side.

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