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Enchiladas have a rich history that dates back to ancient Mesoamerica, where the Aztecs would fill corn tortillas with various ingredients. Over time, this simple yet delicious dish has evolved, incorporating diverse ingredients and cooking techniques influenced by regional flavors across Mexico and beyond. Traditionally, enchiladas are made by rolling tortillas around a filling, which can include meats, beans, cheese, or vegetables, and then covering them with a chili sauce before baking.

30-Minute Veggie-Packed Chicken Enchiladas

Discover the joy of cooking with this vibrant chicken enchiladas recipe, packed with tender shredded chicken, black beans, corn, and colorful vegetables. Not only are these enchiladas delicious, but they're also a healthy choice, featuring whole wheat tortillas and a flavorful mix of spices. Perfect for family dinners or gatherings, this dish is easy to prepare, satisfying, and sure to impress. Dive into the world of Mexican cuisine with this nutritious and comforting meal!
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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 (choose your favorite color)

1 small onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and black pepper to taste

1 cup enchilada sauce (store-bought or homemade)

8 small whole wheat tortillas

1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

Fresh cilantro leaves and lime wedges for garnish

Instructions
 

Preheat Oven: Begin by preheating your oven to 375°F (190°C) so it’s ready for baking later on.

    Sauté Vegetables: In a large skillet, warm a splash of olive oil over medium heat. Add the diced onion and bell pepper to the skillet. Sauté for about 3-4 minutes until they soften and become aromatic. Stir in the minced garlic and cook for an additional minute, ensuring the garlic doesn’t burn.

      Mix Filling: Into the skillet with the sautéed vegetables, add the shredded chicken, black beans, corn, ground cumin, chili powder, smoked paprika, and season with salt and black pepper. Stir everything together thoroughly to ensure it’s well-combined. Remove from heat and set aside.

        Prepare Tortillas: To make rolling easier, warm the tortillas in the microwave for approximately 30-40 seconds until they are pliable and soft.

          Stuff Tortillas: Take each tortilla and spoon a generous amount of the chicken and veggie mixture into the center. Roll the tortillas tightly, tucking in the sides as you go, and place them seam-side down in a greased 9x13 inch baking dish.

            Add Sauce: After all tortillas are rolled and placed in the dish, pour the enchilada sauce evenly over the top of the rolled tortillas, ensuring all edges are well-covered. Sprinkle the shredded cheese generously over the sauce.

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

                Garnish & Serve: Once baked, remove from the oven and let it cool for a few minutes. Before serving, garnish with fresh cilantro and provide lime wedges on the side for added zest.

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

                    - Presentation Tips: Serve the enchiladas piping hot straight from the baking dish. For a pop of color, scatter extra chopped cilantro on top and arrange lime wedges around the dish for a vibrant, inviting look.