Easy Creamy Chicken Enchiladas

Ingredients and Weight:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 (10.75-ounce) can cream of chicken soup
• 1 (10-ounce) can diced tomatoes with green chilies, undrained
• 1/2 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 corn tortillas
• 1 cup shredded cheddar cheese

Preparation Time:

• 20 minutes

Cooking Time:

• 30 minutes

Difficulty Level:

• 1 (Easy)

Preparation Method Steps:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a large skillet over medium heat.
3. Add chicken, onion, and bell pepper to the skillet and cook until chicken is browned on all sides.
4. Stir in black beans, corn, cream of chicken soup, tomatoes with green chilies, cilantro, cumin, chili powder, salt, and black pepper.
5. Bring to a simmer and cook for 10 minutes, or until chicken is cooked through.
6. Spread about 1/2 cup of filling down the center of each tortilla.
7. Roll up tortillas and place them seam side down in a 9x13-inch baking dish.
8. Pour any remaining filling over the enchiladas.
9. Sprinkle with cheddar cheese.
10. Bake for 20-25 minutes, or until cheese is melted and bubbly.

Nutritional Information:

• Calories: 350 per serving
• Fat: 15 grams
• Saturated Fat: 5 grams
• Cholesterol: 70 milligrams
• Sodium: 700 milligrams
• Carbohydrates: 30 grams
• Protein: 20 grams

Dish Characteristics:

• Creamy and flavorful
• Easy to make
• Perfect for a crowd

User Comments:

• "These enchiladas were a hit with my family! The creamy sauce and tender chicken were delicious." - Sarah
• "I love that these enchiladas are so easy to make. I didn't even have to use any fancy ingredients." - Mary
• "The perfect comfort food on a cold night." - John

Special Precautions and Tips:

• If you don't have cream of chicken soup, you can use cream of mushroom soup instead.
• To make the enchiladas ahead of time, assemble them and refrigerate for up to 24 hours before baking.
• Serve the enchiladas with sour cream, salsa, and guacamole for added flavor.