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Chicken Enchiladas

Recipe by Bev Crockett

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 😉

Chicken Enchiladas

Ingredients

Scale
  • 2 T Avocado Oil
  • 1 Medium onion – diced – Vidalia or red both work
  • 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

  1. Preheat oven to 350°
  2. In large saute pan, heat oil over med-high heat
  3. Add onion and saute for 3 minutes, stirring occasionally.
  4. Add diced or shredded chicken and green chiles, and season with salt and pepper.
  5. Saute mixture for 6 – 8 minutes, stirring occasionally or until the chicken is cooked through.
  6. Add the beans and stir until evenly combined.
  7. Remove from heat and set aside
  8. To assemble the enchiladas
    1. 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.
    2. Roll up tortilla and place in greased 9 x 13 baking dish.
    3. Assemble remaining enchiladas.
    4. Pour remaining sauce over top along with the cheese.
  9. Bake uncovered for about 20 minutes, until the enchiladas are cooked through and are slighly crispy on the outside.
  10. Serve with your choice of toppings.

Find it online: https://asmalltownsoul.com/chicken-enchiladas/