Delicious Chicken Enchiladas Recipe

Ingredients:

1 pound boneless, skinless chicken breasts, cooked and shredded
1 can black beans, drained and rinsed
1 cup shredded cheddar cheese
10-12 corn tortillas
1 cup enchilada sauce
1/2 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
Salt and pepper, to taste

Directions:

Preheat the oven to 375°F.
In a large mixing bowl, combine the cooked and shredded chicken, black beans, cheese, sour cream, garlic powder, onion powder, cumin, salt, and pepper. Mix well.
Wrap the tortillas in a damp paper towel and microwave for 30 seconds to soften.
Spread a few spoonfuls of the enchilada sauce on the bottom of a 9×13 inch baking dish.
Place a spoonful of the chicken mixture on each tortilla and roll up tightly. Place the enchiladas seam-side down in the baking dish.
Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with additional cheese, if desired.
Bake for 25-30 minutes or until the cheese is melted and bubbly.
Garnish with chopped cilantro and serve hot.

Spicy Chicken Enchiladas Recipe

Ingredients:

1 pound boneless, skinless chicken thighs, cooked and shredded
1 can diced tomatoes with green chilies
1 cup shredded pepper jack cheese
10-12 corn tortillas
1 cup salsa
1/2 cup sour cream
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
Salt and pepper, to taste

Directions:

Preheat the oven to 375°F.
In a large mixing bowl, combine the cooked and shredded chicken, diced tomatoes with green chilies, pepper jack cheese, sour cream, chili powder, paprika, cayenne pepper, salt, and pepper. Mix well.
Wrap the tortillas in a damp paper towel and microwave for 30 seconds to soften.
Spread a few spoonfuls of the salsa on the bottom of a 9×13 inch baking dish.
Place a spoonful of the chicken mixture on each tortilla and roll up tightly. Place the enchiladas seam-side down in the baking dish.
Pour the remaining salsa over the top of the enchiladas and sprinkle with additional cheese, if desired.
Bake for 25-30 minutes or until the cheese is melted and bubbly.
Garnish with chopped cilantro and serve hot.

Spinach and Artichoke Chicken Enchiladas Recipe

Ingredients:

1 pound boneless, skinless chicken breasts, cooked and shredded
1 can artichoke hearts, drained and chopped
1 cup chopped spinach
1 cup shredded mozzarella cheese
10-12 flour tortillas
1 cup Alfredo sauce
1/2 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste

Directions:

Preheat the oven to 375°F.
In a large mixing bowl, combine the cooked and shredded chicken, chopped artichoke hearts, chopped spinach, mozzarella cheese, sour cream, garlic powder, onion powder, salt, and pepper. Mix well.
Wrap the tortillas in a damp paper towel and microwave for 30 seconds to soften.
Spread a few spoonfuls of the Alfredo sauce on the bottom of a 9×13 inch baking dish.
Place a spoonful of the chicken mixture on each tortilla and roll up tightly. Place the enchiladas seam-side down in the baking dish.
Pour the remaining Alfredo sauce over the top of the enchiladas and sprinkle with additional cheese, if desired.
Bake for 25-30 minutes or until the cheese is melted and bubbly.
Garnish with chopped parsley and serve hot.

Conclusion:

Chicken enchiladas are a delicious and versatile dish that can be customized to suit a variety of tastes and preferences. Whether you prefer classic flavors or bold and spicy combinations, there is a chicken enchilada recipe out there for you. With a few simple ingredients and some easy preparation steps, you can create a mouthwatering meal that is sure to impress your family and friends. So why not try one of these Best Chicken Enchiladas Recipe today and see for yourself just how delicious and satisfying this dish can be!