Four seasons enchiladas –I’ve been craving something delicious, and what better way to satisfy that craving than with some delightful Four Seasons Enchiladas? This dish is a perfect blend of flavors, and it’s not too complicated to make. Whether you’re cooking for friends or just treating yourself, these enchiladas are sure to impress. Let’s dive into the recipe!
Four Seasons Enchiladas
These enchiladas are versatile and can be filled with a variety of ingredients. You can customize them based on your preferences or what you have on hand. Here’s a delicious version that’s sure to be a hit!
Ingredients
- 2 cups cooked shredded chicken
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced bell peppers (use colorful ones for added charm)
- 1 cup grated cheese (cheddar or a blend works well)
- 8-10 corn tortillas
- 2 cups enchilada sauce
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, diced bell peppers, half of the cheese, cumin, salt, and pepper. Mix well to combine.
- Spread about 1/2 cup of enchilada sauce on the bottom of a baking dish to prevent sticking.
- Take a corn tortilla and spoon about 1/4 cup of the chicken mixture onto it. Roll it up tightly and place it seam-side down in the baking dish. Repeat this step for the remaining tortillas and filling.
- Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
- Once done, remove from the oven and let it cool for a few minutes. Garnish with chopped cilantro before serving.
Enjoy these scrumptious Four Seasons Enchiladas with your favorite sides, such as a fresh salad or some Mexican rice. Each bite is packed with flavor, and they are sure to become a favorite in your household!