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- 2 cups cooked shredded chicken - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1/2 teaspoon cayenne pepper (adjust to taste) - 2 cups shredded cheese (cheddar or a Mexican blend) - 10-12 corn or flour tortillas - 2 cups salsa (mild or hot, based on preference) - Fresh cilantro, for garnish (optional) - Sour cream, for serving (optional)

Spicy Chicken and Black Bean Enchiladas

Bring the vibrant taste of Mexican cuisine into your home with Fiery Fiesta Chicken Enchiladas! This delicious recipe features tender shredded chicken, black beans, corn, and a mix of spices, all rolled in warm tortillas and baked with a cheesy topping. Perfect for family dinners or gatherings, these enchiladas balance heat with comfort. With options for customization, they cater to various dietary preferences, making them a versatile favorite for all. Enjoy a dish that's rich in flavor and steeped in tradition!
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Ingredients
  

2 cups cooked, shredded chicken

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

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

1 small red onion, finely chopped

2 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon cayenne pepper (adjust according to your spice preference)

Salt and black pepper to taste

1 cup salsa (choose mild, medium, or hot based on your preference)

8 large flour tortillas

2 cups shredded cheddar cheese

1/4 cup fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Instructions
 

Preheat Oven: Start by preheating your oven to 375°F (190°C) to get it ready for baking.

    Prepare Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, chopped red onion, minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and season with salt and black pepper. To add moisture and flavor, incorporate 1/2 cup of your chosen salsa into the mixture, stirring until all ingredients are evenly combined.

      Fill Tortillas: On a clean surface or countertop, lay out a tortilla. Spoon approximately 1/2 cup of the chicken and bean mixture into the center of the tortilla. Carefully roll it up tightly, then place it seam-side down in a lightly greased 9x13 inch baking dish. Repeat this process for the remaining tortillas and filling, ensuring they are snug but not overcrowded.

        Top with Salsa: Once all the enchiladas are arranged in the baking dish, pour the remaining salsa evenly over the top. Then, sprinkle a generous layer of shredded cheddar cheese over the salsa, making sure it covers the surface uniformly.

          Bake: Cover the baking dish loosely with aluminum foil to prevent the cheese from browning too quickly. Bake in the preheated oven for 20 minutes. After that, remove the foil and allow the enchiladas to bake for an additional 10-15 minutes, or until the cheese is beautifully bubbly and lightly golden.

            Garnish and Serve: After removing from the oven, let the enchiladas cool for about 5 minutes to set a bit. Just before serving, garnish with the freshly chopped cilantro for a burst of color and fresh flavor, and have sour cream on the side for added creaminess.

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

                - Presentation Tips: Serve directly from the dish for a rustic look, or plate individual servings garnished with additional cilantro and a dollop of sour cream on top for a burst of flavor.