Ingredients: |
Ingredients: 2 tablespoons avocado oil
1 small onion, diced
1 1/2 pounds boneless, skinless chicken breasts, diced into 1/2" pieces
Salt and pepper
1 can (4 ounces) diced green chilies
1 can (15 1/2 ounces) black beans, rinsed and drained
8 large flour tortillas
3 cups Mexican blend shredded cheese
1 batch enchilada sauce
Toppings - Avocado, sour cream
Enchilada Sauce:
2 tablespoons avocado oil
2 tablespoons flour
4 tablespoons chili powder
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon oregano
2 cups chicken stock
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Directions: |
Directions:In large saute pan, heat oil over medium high heat. Add onion, and saute for 3 minutes, stirring occasionally. Add diced chicken and green chilies, and season with salt and pepper. Saute for 6 to 8 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat, and set aside.
To assemble the enchiladas, set up an assembly line, including tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread 2 tablespoons of sauce over the surface of the tortilla. Add beans in a line down the middle of the tortilla, then add a spoonful of the chicken mixture, and then sprinkle with 1/3 cup cheese. Roll up, and place in a greased 9 x 13" pan. Repeat with the remaining ingredients. Then spread the enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
Bake at 350º, uncovered, for 20 minutes. Remove from oven, and serve immediately.
Enchilada Sauce:
Heat oil in a small saucepan over medium high heat. Add flour, and whisk together over the heat for 1 minute. Stir in the remaining seasonings. Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat, and simmer 10 to 15 minutes until slightly thickened. (Use immediately or refrigerate for up to 3 days.) |
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