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When it comes to comfort food that doesn't compromise on nutrition, Cheesy Delight Baked Chicken & Veggie Enchiladas stand out as a perfect choice. These enchiladas combine tender chicken, vibrant vegetables, and a gooey cheese topping, creating a dish that is not only satisfying but also packed with essential nutrients. The harmony of flavors—from the savory chicken to the zesty enchilada sauce—creates an irresistible meal that appeals to both the taste buds and the heart. Whether you are feeding a crowd or looking for a family-friendly weeknight dinner, this recipe is easily adaptable to accommodate various dietary preferences and ingredient availability.

Baked Chicken and Veggie Enchiladas

Discover the joy of cooking with Cheesy Delight Baked Chicken & Veggie Enchiladas, a perfect blend of comfort and nutrition. This delicious dish features tender chicken, vibrant vegetables, and a gooey cheese topping, making it both satisfying and healthy. Easy to adapt for various dietary preferences, these enchiladas are ideal for family dinners or gatherings. Explore unique flavors and bring creativity to your kitchen with this delightful recipe!
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Ingredients
  

2 cups cooked chicken, shredded (can use rotisserie chicken)

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 bell pepper, diced (any color)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

8 small flour or corn tortillas

2 cups enchilada sauce (homemade or store-bought)

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro for garnish (optional)

Sour cream for serving (optional)

Instructions
 

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

    Sauté veggies: In a large skillet over medium heat, add a splash of olive oil. Sauté the chopped onion and bell pepper for about 3-4 minutes until they begin to soften. Add minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 1-2 minutes until fragrant.

      Mix filling: In a large mixing bowl, combine the sautéed veggies with the shredded chicken, black beans, and corn. Stir until well combined and coated with the spices.

        Assemble enchiladas: Spread ½ cup of the enchilada sauce in the bottom of a 9x13 inch baking dish. Take a tortilla and spoon about ¼ cup of the chicken and veggie filling onto the center of the tortilla. Roll it tightly, place seam-side down in the baking dish. Repeat until all tortillas are filled and arranged in the baking dish.

          Add sauce and cheese: Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas. Sprinkle the shredded cheese on top generously.

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

              Serve: Once out of the oven, let it rest for about 5 minutes. Garnish with fresh cilantro if desired, and serve with sour cream on the side.

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