Hi, I’m Kate. Today, we’re going to make chicken enchiladas w/ black beans and mexican chopped salad recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad Recipe
Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have chicken enchiladas w/ black beans and mexican chopped salad using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad:
- Make ready 2 tbs vegetable oil
- Get 1 small white onion peeled and diced
- Take 1.5 pounds boneless skinless chicken breast diced into small 1/2 in pieces
- Prepare salt and pepper
- Make ready 1 (4 oz) can diced green chillies
- Take 2 cup rice cooked
- Make ready 8 large flour trotillas
- Take 3 cups mexican blend shredded cheese
- Get Optional: 1/4 cup chopped fresh cilantro
- Get tortillas
- Make ready enchilada sauce
Instructions to make Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad:
- Preheat over oven to 350 degrees F. Preheat enchilada sauce, if making homemade
- In large skillet, heat oil over medium high heat. Add onion and sauté for 3 min, stirring occasionally. Add diced chicken and green chilies, and season with salt and pepper. Sauté for 6-8 min, stirring occasionally, or untill the chilies, and the chicken is cooked through. Remove from heat and set aside.
- Lay out a tortilla and spread table spoons of sauce over the surface of the tortilla. Ad beans in a line down the middle of of the tortilla then ad in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9x 13- inch baking dish. Repeat with remaining ingredients. then spread the remianin enchilada sauce on top of tortillas and sprinkle on the remaining shreded cheese.
- Bake uncovered for 20 min then enjoy!
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