Chicken Enchiladas
 
 
Author:
Ingredients
  • 2 tbsp. vegetable oil
  • 1 small onion, diced
  • 1½ lb. boneless skinless chicken breasts, diced and ½-inch pieces
  • salt and pepper
  • 1 (4-oz.) can diced green chiles
  • 1 (15.5-oz.) can black beans, rinsed and drained well
  • 8 large flour tortillas
  • 3 c. Mexican blend shredded cheese
  • 1 recipe Red Enchilada Sauce
  • Chopped fresh cilantro, optional
Instructions
  1. Preheat oven to 350° F.
  2. Spray a 9 x 13-inch baking dish and set aside.
  3. In a large skillet, over medium-high heat, add onions and saute until tender. Add cooked and diced chicken and mix together. Season with salt and pepper. Stir in green chiles, remove from heat and set aside.
  4. To assemble: Spread 2 tbsp. sauce over surface of tortilla. Add beans down the middle, then add a spoonful of the chicken mixture, then sprinkle with ⅓ c. cheese. Roll up and place in prepared baking dish. Repeat with remaining ingredients. Spread the remaining enchilada sauce on top of the tortillas and sprinkle on the remaining cheese.
  5. Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnish with chopped fresh cilantro, if desired.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/chicken-enchiladas/