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In the realm of quick and satisfying meals, Mini Chicken Enchilada Boats have emerged as a delightful option that appeals to both families and gatherings alike. This innovative recipe reimagines traditional enchiladas, transforming them into fun, bite-sized servings that are perfect for weeknight dinners or lively entertaining. With a harmonious blend of rich flavors and a visually appealing presentation, these mini boats offer a unique twist that makes them a standout choice for any occasion.

Mini Chicken Enchilada Boats

Discover a fun twist on traditional enchiladas with Mini Chicken Enchilada Boats! These bite-sized delights are perfect for busy weeknights or entertaining guests. Made with shredded chicken, black beans, corn, and topped with cheese, they are as delicious as they are easy to prepare. This recipe is packed with flavor and nutrition, making it a satisfying choice for everyone. Get ready to impress family and friends with these colorful, tasty mini boats!
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Ingredients
  

2 cups cooked and shredded chicken

1 cup enchilada sauce (store-bought or homemade)

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

Salt and pepper to taste

8 small flour or corn tortillas

1 cup shredded cheese (cheddar or Mexican blend)

1/4 cup chopped fresh cilantro (for garnish)

Sour cream and sliced jalapeños (for serving)

Instructions
 

Preheat the oven: Preheat your oven to 375°F (190°C).

    Prepare the filling: In a large mixing bowl, combine the shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Mix until all ingredients are well incorporated.

      Shape the tortillas: Take each tortilla and gently cut a small slit in the bottom, creating a boat shape. This will help to hold the filling without leaking.

        Fill the boats: Spoon approximately 2-3 tablespoons of the chicken mixture into each tortilla boat, filling them generously but not overstuffing.

          Arrange in a baking dish: Place the filled tortilla boats in a greased 9x13 inch baking dish. You may need to slightly overlap them to fit.

            Top with cheese: Sprinkle the shredded cheese evenly over the tops of the tortilla boats.

              Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                Garnish and serve: Once baked, remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and serve with sour cream and sliced jalapeños on the side.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings