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Cheesy Delight Chicken Enchiladas are a mouthwatering twist on a classic Mexican dish that brings together the comforting flavors of shredded chicken, black beans, and melting cheese, all wrapped in soft corn tortillas. Topped with a rich enchilada sauce and a creamy avocado sauce, these enchiladas are perfect for family dinners, gatherings, or even a cozy night in. This article will guide you through a detailed recipe, ensuring you create a dish that is not only delicious but also visually stunning. We will explore the ingredients, step-by-step preparation, and tips for making these enchiladas a standout meal.

Savory Chicken Enchiladas with Avocado Cream

Discover the ultimate comfort food with Cheesy Delight Chicken Enchiladas! This recipe combines tender shredded chicken, black beans, and gooey cheese wrapped in soft corn tortillas, all smothered in rich enchilada sauce and a creamy avocado topping. Perfect for family dinners or gatherings, this dish is not just delicious but visually appealing too. Follow our easy step-by-step guide and impress your loved ones with a flavorful meal that’s sure to satisfy!
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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

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

8 large corn tortillas

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, for garnish

Avocado Cream:

1 ripe avocado

½ cup sour cream

2 tablespoons lime juice

Salt to taste

Instructions
 

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

    Prepare the Chicken Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, half of the enchilada sauce, cumin, chili powder, garlic powder, and a pinch of salt and pepper. Mix until evenly coated.

      Assemble the Enchiladas: In a large skillet, heat the olive oil over medium heat. Lightly warm each tortilla in the skillet for about 10 seconds on each side, just until pliable. Place about ¼ cup of the chicken mixture on each tortilla, sprinkle with a bit of cheddar and Monterey Jack cheese, then roll the tortilla tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat until all tortillas are filled.

        Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled enchiladas, making sure they are well coated. Sprinkle the remaining cheddar and Monterey Jack cheeses on top.

          Bake the Enchiladas: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

            Make the Avocado Cream: While the enchiladas are baking, prepare the avocado cream by blending the avocado, sour cream, lime juice, and a pinch of salt in a food processor until smooth and creamy. Taste and adjust seasoning as necessary.

              Serve: Once the enchiladas are done, remove them from the oven and let them sit for a few minutes. Drizzle the avocado cream over the top and garnish with fresh cilantro.

                Enjoy: Serve hot with your choice of sides, such as Spanish rice or a fresh garden salad.

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