Chicken Enchiladas

Ingredients:

• 2 cups cooked shredded chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced bell peppers (any color)
• 1 cup diced onions
• 2 cups shredded Mexican cheese blend
• 1 can (10 oz) red enchilada sauce
• 1 can (10 oz) green enchilada sauce
• 1/2 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and black pepper to taste
• 10 small flour tortillas

Instructions for Chicken Enchiladas:

1. Preheat Oven:
   • Preheat the oven to 375°F (190°C).
2. Prepare Filling:
   • In a large mixing bowl, combine shredded chicken, black beans, corn, diced bell peppers, onions, half of the shredded cheese, cumin, chili powder, salt, and black pepper. Mix well.
3. Assemble Enchiladas:
   • Warm the flour tortillas slightly to make them pliable.
   • Spoon the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a greased baking dish.
4. Prepare Sauces:
   • In separate bowls, mix the red enchilada sauce with half of the green enchilada sauce.
5. Pour Sauces and Cheese:
   • Pour the red enchilada sauce over one half of the enchiladas and the remaining green enchilada sauce over the other half.
   • Sprinkle the remaining shredded cheese on top.
6. Bake:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly.
7. Garnish and Serve:
   • Remove from the oven, sprinkle chopped cilantro on top, and let it rest for a few minutes before serving.

Chicken Enchiladas:

Cook Time Table of Chicken Enchiladas:

Note: Cooking times may vary, so it’s essential to monitor the enchiladas while baking to ensure they are cooked to your desired level of doneness.