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When it comes to comfort food, few dishes can rival the warm, inviting embrace of enchiladas. Among the myriad of variations, Smoky Ancho Chicken Enchiladas stand out as a flavorful and satisfying option that brings together the richness of shredded chicken, the warmth of corn tortillas, and the deep, smoky notes of ancho chili. This dish not only offers a burst of flavor with every bite, but it also serves as a canvas for creativity, allowing for endless customization based on personal preferences and dietary needs.

Smoky Ancho Chicken Enchiladas

Indulge in the comforting flavors of Smoky Ancho Chicken Enchiladas, a perfect dish for family gatherings or cozy nights in. This recipe showcases tender shredded chicken wrapped in warm corn tortillas, enriched with smoky ancho chili and spices. With endless customization options, you can create a meal that suits any palate. Discover the joy of homemade enchiladas, complete with a savory sauce and a cheesy topping that promises to delight with every bite. Enjoy a delicious culinary experience that celebrates tradition and creativity in the kitchen.
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Ingredients
  

2 cups cooked shredded chicken (rotisserie chicken is ideal)

8 medium corn tortillas

1 cup shredded cheese (preferably a Mexican blend or Oaxaca cheese)

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

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

1 tablespoon olive oil

1 medium onion, diced finely

3 cloves garlic, minced

2 tablespoons ancho chili powder

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1 can (14 oz) crushed tomatoes

1 cup chicken broth

1/4 cup fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Lime wedges (for squeezing over the top)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) while you prepare the other components.

    Prepare the Sauce: In a medium saucepan set over medium heat, pour in the olive oil. Once the oil is hot, add the diced onion. Sauté for about 5 minutes, or until the onion turns translucent. Next, add the minced garlic along with the ancho chili powder, smoked paprika, cumin, salt, and black pepper. Stir this mixture for 1-2 minutes until the spices become fragrant.

      Add Tomatoes and Broth: Incorporate the crushed tomatoes and chicken broth into the saucepan. Bring this mixture to a gentle simmer, then reduce the heat and let it cook for approximately 10 minutes. This allows the flavors to blend beautifully.

        Prepare the Filling: In a large mixing bowl, combine the shredded chicken, drained black beans, corn, half of the shredded cheese, and a few tablespoons of the prepared sauce. Mix everything together thoroughly until well combined.

          Assemble Enchiladas: Take one corn tortilla and fill it with about 1/4 cup of the chicken mixture. Roll the tortilla tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat this process for all the tortillas until the filling is used up.

            Add Sauce: Pour the remaining sauce over the top of the enchiladas, ensuring they are generously coated. Sprinkle the remaining shredded cheese evenly over the enchiladas.

              Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and continue baking for an additional 10-15 minutes. The dish is done when the cheese is bubbly and slightly golden.

                Garnish and Serve: Once out of the oven, let the enchiladas cool for a few minutes before garnishing with fresh cilantro. Serve with dollops of sour cream and lime wedges for an extra burst of flavor.

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

                    - Presentation Tips: Serve the enchiladas directly from the baking dish for a casual, comforting appeal. Consider placing a small bowl of sour cream and lime wedges in the center of the table for guests to help themselves. This adds a delightful touch that enhances the meal experience.