Hello, I am Elise. Today, I’m gonna show you how to make chicken enchiladas w/ black beans and mexican chopped salad recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really 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 foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is something which I’ve loved my whole life. They are fine and they look wonderful.
To bewith this recipe, we must first 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 it.
The ingredients needed to make Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad:
- Make ready 2 tbs vegetable oil
- Prepare 1 small white onion peeled and diced
- Take 1.5 pounds boneless skinless chicken breast diced into small 1/2 in pieces
- Make ready salt and pepper
- Make ready 1 (4 oz) can diced green chillies
- Take 2 cup rice cooked
- Get 8 large flour trotillas
- Get 3 cups mexican blend shredded cheese
- Get Optional: 1/4 cup chopped fresh cilantro
- Make ready tortillas
- Take enchilada sauce
Steps 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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