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In today's fast-paced world, quick and easy meals are essential for those juggling busy schedules while still wanting to enjoy nutritious and delicious food. Chicken enchiladas stand out as a versatile dish that not only satisfies hunger but also delights the eyes with their vibrant colors. Made from simple yet fresh ingredients, these enchiladas are perfect for family dinners, gatherings, and meal prep. This recipe offers a delightful blend of flavors while being ready in just 30 minutes, making it an ideal choice for anyone looking to whip up a satisfying meal without spending hours in the kitchen.

30-Minute Veggie-Packed Chicken Enchiladas

Looking for a quick and delicious meal that the whole family will love? Try these colorful chicken enchiladas! Ready in just 30 minutes, this recipe combines tender shredded chicken, black beans, and vibrant bell peppers, all wrapped in whole wheat tortillas and topped with gooey cheese. Perfect for busy weeknights, these enchiladas are both nutritious and visually appealing. Get ready to enjoy a flavorful meal that will excite your taste buds and satisfy your hunger.
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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 color)

1 small onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup enchilada sauce (store-bought or homemade)

8 small whole wheat tortillas

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro and lime wedges for garnish

Instructions
 

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

    Sauté Vegetables: In a large skillet, heat a splash of olive oil over medium heat. Add the diced onion and bell pepper; sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for another minute.

      Mix Filling: In the skillet, add the shredded chicken, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Mix well to combine. Remove from heat.

        Prepare Tortillas: Warm the tortillas in the microwave for about 30-40 seconds to make them pliable.

          Stuff Tortillas: Spoon a generous amount of the chicken and veggie mixture into the center of each tortilla. Roll them up tightly and place seam-side down in a 9x13 inch baking dish.

            Add Sauce: Pour the enchilada sauce evenly over the rolled tortillas, making sure to cover all the edges. Sprinkle the shredded cheese on top.

              Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly.

                Garnish & Serve: Remove from the oven and allow to cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the enchiladas.

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