This is an easy recipe for our favorite chicken enchiladas. We previously would grab the ‘ready made’ from Costco but have since found this recipe which is better and better for us 😉
1 1/2 lbs boneless skinless chicken breasts – cut in bite sized pieces (you can also use Rotisserie Chicken, shredded)
1 4 oz. can diced green chiles
sea salt and black pepper
1 15 oz. can black beans, rinsed and drained
8 large flour tortillas
3 cups Mexican blend cheese or you can use what you prefer
1 can red enchilada sauce
Toppings – fresh cilantro, chopped red onions, diced avocado, sour cream and/or crumbled cotija cheese (this is great cheese and found in the ‘fancy cheese section’, or at least that’s what I call it).
Instructions
Preheat oven to 350°
In large saute pan, heat oil over med-high heat
Add onion and saute for 3 minutes, stirring occasionally.
Add diced or shredded chicken and green chiles, and season with salt and pepper.
Saute mixture for 6 – 8 minutes, stirring occasionally or until the chicken is cooked through.
Add the beans and stir until evenly combined.
Remove from heat and set aside
To assemble the enchiladas
lay out a tortilla, spread two tablespoons of the enchilada sauce, a generous spoonful of the chicken mixture in a line down the center. Sprinkle with 1/3 cup of cheese.
Roll up tortilla and place in greased 9 x 13 baking dish.
Assemble remaining enchiladas.
Pour remaining sauce over top along with the cheese.
Bake uncovered for about 20 minutes, until the enchiladas are cooked through and are slighly crispy on the outside.
Serve with your choice of toppings.
Thanks for stopping by – until next time, may your days be grace filled, your kitchen warm and your heart rooted right where you are. 🩶
