A delightful twist on the classic enchiladas, combining zesty flavors with a creamy touch.
Cook the chicken in a frying pan over medium heat until fully cooked, then shred it into small pieces.
Shredding the chicken while it's warm makes the process easier.
Mix the shredded chicken with cumin, salsa, black beans, and half of the cheese blend in a mixing bowl.
Ensure the ingredients are evenly combined for consistent flavor.
Warm the tortillas in a dry pan for a few seconds on each side to make them pliable.
Warming the tortillas prevents them from cracking when rolled.
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
Arrange the enchiladas snugly in the dish to prevent them from unrolling.
Pour the enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining cheese.
Covering the enchiladas completely with sauce ensures they stay moist during baking.
Bake in a preheated oven at 350°F for 20 minutes until the cheese is melted and bubbly.
Let the dish rest for a few minutes after baking to make serving easier.
Serve the enchiladas hot, garnished with fresh cilantro or sour cream if desired.
Pair with a side of guacamole or a fresh salad for a complete meal.
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