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Embark on a culinary journey that brings the vibrant, hearty flavors of Tex-Mex cuisine to your dining table with the Spicy Tex-Mex Chicken Enchilada Bake. This dish is a delightful fusion of shredded chicken, black beans, and sweet corn, all enveloped in warm tortillas and generously topped with melted cheese. Ideal for family gatherings or quick weeknight dinners, this recipe is not only straightforward but also packed with flavors that will have everyone asking for seconds.

Tex-Mex Chicken Enchilada Bake

Discover the vibrant flavors of Tex-Mex with this Spicy Tex-Mex Chicken Enchilada Bake. Packed with tender shredded chicken, black beans, and sweet corn, this easy-to-make dish layers warm tortillas and bubbling cheese for a comforting meal. Perfect for family gatherings or speedy weeknight dinners, it embodies the rich culinary traditions of Tex-Mex cuisine. Enjoy the bold tastes and satisfying textures that will have everyone coming back for more!
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Ingredients
  

2 cups cooked shredded chicken (rotisserie chicken works well)

1 can (15 oz) black beans, rinsed and drained

1 cup corn (frozen or canned, drained)

1 cup mild salsa

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

8 small flour tortillas

2 cups shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1/2 cup sour cream

Fresh cilantro for garnish (optional)

Sliced jalapeños for garnish (optional)

Instructions
 

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

    Prepare the Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, salsa, ground cumin, chili powder, garlic powder, and smoked paprika. Stir thoroughly until all ingredients are well incorporated and evenly mixed.

      Assemble the Tortillas: Lay your flour tortillas flat on a clean surface. Take about 1/4 cup of the chicken mixture and spoon it onto the center of each tortilla. Carefully roll up each tortilla tightly, tucking the sides in, and place them seam-side down in a greased 9x13 inch baking dish.

        Layer the Sauce: After placing all rolled tortillas in the baking dish, pour any remaining salsa evenly over the top, ensuring that all enchiladas are well-covered.

          Add Cheese: Sprinkle half of the shredded Monterey Jack cheese and half of the cheddar cheese generously over the top of the enchiladas, allowing for a melty topping.

            Bake It: Cover the baking dish with aluminum foil to prevent over-browning, and bake in the preheated oven for 20 minutes. After 20 minutes, carefully remove the foil, and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

              Serve: Once baked, remove the dish from the oven and let it cool for about 5 minutes. Drizzle sour cream over the top for a creamy finish and garnish with fresh cilantro and sliced jalapeños, if desired.

                Enjoy: Serve hot to savor the delightful flavors of your Spicy Tex-Mex Chicken Enchilada Bake!

                  Prep Time, Total Time, Servings: 15 mins | 45 mins | Serves 6-8