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When it comes to satisfying dinners that can be whipped up in no time, Quick & Cheesy Chicken Enchiladas stand out as a favorite. This dish combines the comforting flavors of tender chicken, rich cheese, and zesty enchilada sauce wrapped in soft tortillas. The appeal of enchiladas lies not only in their mouthwatering taste but also in their convenience, making them an ideal option for busy weeknights or casual gatherings.

Cheesy Chicken Enchiladas in a Flash

Whip up a weeknight favorite with Quick & Cheesy Chicken Enchiladas! This easy recipe combines tender shredded chicken, melty cheese, and zesty enchilada sauce wrapped in soft tortillas for a satisfying meal. Perfect for busy nights, these enchiladas are made even simpler with rotisserie chicken. Enjoy a dish that is not only delicious but also versatile, allowing you to mix and match ingredients to your liking. Dive into a quick culinary adventure and impress your family tonight!
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Ingredients
  

2 cups cooked, shredded chicken (rotisserie chicken works great)

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

1 can (10 oz) enchilada sauce (mild, medium, or hot, depending on preference)

8 small flour or corn tortillas

1 cup black beans, drained and rinsed (optional)

1 cup corn (canned, frozen, or fresh)

1 teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon salt

¼ teaspoon black pepper

1 tablespoon olive oil

1 small onion, chopped

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Sliced jalapeños (for garnish, optional)

Instructions
 

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

    Sauté the Vegetables: In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.

      Mix the Filling: In a large bowl, combine the shredded chicken, half of the shredded cheese, sautéed onions, black beans (if using), corn, cumin, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

        Fill the Tortillas: On a clean surface, place a tortilla and add about ¼ cup of the chicken filling. Roll it up tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas and filling.

          Add the Sauce: Pour the enchilada sauce evenly over the rolled tortillas. Make sure they are well-coated.

            Top with Cheese: Sprinkle the remaining shredded cheese on top of the enchiladas for that gooey, cheesy goodness.

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

                Serve: Remove from the oven, garnish with fresh cilantro, and serve with sour cream and sliced jalapeños if desired.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6