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Enchiladas have a rich history that traces back to the ancient civilizations of Mexico, where tortillas were filled with various ingredients and rolled up for easy consumption. The term "enchilada" comes from the Spanish word "enchilar," which means to add chili. Traditionally, enchiladas were made with corn tortillas filled with meat, beans, or cheese and then smothered in a chili sauce. Over the years, this dish has evolved and adapted, resulting in countless regional variations throughout Mexico.

Savory Chicken Enchiladas with Avocado Cream

Discover the heartwarming flavors of Cheesy Delight Chicken Enchiladas, a comforting Mexican classic that brings family and friends together. This easy-to-follow recipe features tender shredded chicken, hearty black beans, and a rich blend of cheeses, all wrapped in soft tortillas and smothered in zesty red enchilada sauce. Top it off with a refreshing avocado cream for a delightful finish. Perfect for weeknight dinners or special gatherings, these enchiladas are sure to impress!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup black beans, drained and rinsed

1 cup corn kernels (can be fresh, frozen, or canned)

1 cup red enchilada sauce (divided)

1 teaspoon ground 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, chopped, for garnish

Avocado Cream:

1 ripe avocado

½ cup sour cream

2 tablespoons fresh lime juice

Salt to taste

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's hot and ready for baking.

    Prepare the Chicken Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, half of the red enchilada sauce, cumin, chili powder, garlic powder, and a pinch of salt and pepper. Stir thoroughly until all ingredients are evenly incorporated and coated in the spices.

      Assemble the Enchiladas: In a large skillet, heat the olive oil over medium heat. Warm each tortilla in the skillet for about 10 seconds on each side until soft and pliable. Spoon approximately ¼ cup of the chicken mixture onto each tortilla, add a sprinkling of both cheddar and Monterey Jack cheese, then roll the tortilla tightly, placing it seam-side down in a greased 9x13 inch baking dish. Continue this process until all tortillas have been filled and arranged in the dish.

        Add Sauce and Cheese: Evenly pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well coated. Generously sprinkle the remaining cheddar and Monterey Jack cheeses over the top.

          Bake the Enchiladas: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then carefully remove the foil and continue to bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.

            Make the Avocado Cream: While the enchiladas are baking, prepare the avocado cream by placing the avocado, sour cream, lime juice, and a pinch of salt into a food processor. Blend until the mixture is smooth and creamy. Taste for seasoning and adjust if necessary.

              Serve: Once the enchiladas are finished baking, allow them to cool for a few minutes. Drizzle the creamy avocado sauce over the top and garnish with freshly chopped cilantro.

                Enjoy: Serve your cheesy delight enchiladas hot, accompanied by a side of Spanish rice or a refreshing garden salad for a complete meal.

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

                    Presentation Tips: Consider serving the enchiladas on a rustic platter, garnished with lime wedges alongside for an extra zesty touch.