Ingredients: |
Ingredients: 2 Tbsp olive oil
1 small white onion, peeled and diced
1 1/2 pound boneless skinless chicken breasts, cut into small 1/2 inch pieces
1 4oz can diced green chilies
sea salt and pepper to taste
1 15oz can black beans, rinsed and drained
8 large tortillas
3 cups Mexican blend shredded cheese
10 oz can of enchilada sauce
optional toppings: fresh cilantro, avocado, cheese, sour cream
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Directions: |
Directions:Set oven to 350 degrees.
Using a large skillet, heat the oil over medium high heat. Next, add in the onion and saute it for around 3 minutes or until soft. Then, add in the diced chicken and green chilies and season generously with salt and pepper. Continue cooking mixture for around 6-8 minutes, until chicken is completely cooked through. Add together with the beans. Move the pan from heat, then cover, and set aside.
Create an assembly line on a clean surface. Start by laying out a tortilla, and spread 2 Tbsp of the enchilada sauce evenly and completely, add next a large scoop of the chicken filling. Finally, add 1/3 cup of cheese and roll up the tortilla. Once you have finished rolling up the tortillas, add in a single layer onto a greased dish.
Repeat using the remaining ingredients. Use an additional baking dish if needed. Once all the enchiladas are formed, cover it all with the remaining sauce and cheese.
Bake the dish uncovered for around 25-35 minutes or until the enchiladas are cooked throughout and the cheese is bubbly. Sprinkle with your chioce of toppings. |
This recipe for Classic Chicken Enchiladas is from