Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 tablespoons avocado oil (or olive oil) (30 ml); 1 small white onion, peeled and diced; 1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (680 g); 1 (4-ounce) can diced green chiles (113 g); sea salt and freshly-cracked black pepper; 1 (15-ounce) can black beans, rinsed and drained (425 g); 8 large flour tortillas; 3 cups Mexican-blend shredded cheese (340 g); 1 batch red enchilada sauce; optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

Description

Learn how to make delicious chicken enchiladas with this easy recipe. Discover the perfect blend of flavors and spices in every bite. Perfect for any meal!

Ingredients

2 tablespoons avocado oil (or olive oil) (30 ml)
1 small white onion, peeled and diced
1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (680 g)
1 (4-ounce) can diced green chiles (113 g)
sea salt and freshly-cracked black pepper
1 (15-ounce) can black beans, rinsed and drained (425 g)
8 large flour tortillas
3 cups Mexican-blend shredded cheese (340 g)
1 batch red enchilada sauce
optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F and get your enchilada sauce ready.
In a large pan over medium-high heat, warm the oil. Add the onion and cook for about 3 minutes, stirring now and then. Introduce the diced chicken and green chiles, seasoning with salt and pepper. Cook the mixture for 6-8 minutes, stirring occasionally, until the chicken is fully cooked. Mix in the beans until well combined. Take the pan off the heat and set it aside.
To prepare the enchiladas, arrange everything you need including tortillas, enchilada sauce, chicken mixture, and cheese. Take a tortilla, and spread two tablespoons of sauce across its surface. Place a generous amount of the chicken mixture along the center of the tortilla and sprinkle with 1/3 cup cheese. Roll up the tortilla and place it in a greased 9 x 13-inch baking dish. Repeat with the remaining tortillas. Pour any leftover sauce over the enchiladas and sprinkle any remaining cheese on top.
Bake the enchiladas uncovered for 20 minutes until they are thoroughly cooked and the tortillas have a slight crispiness. Move the dish to a cooling rack.
Serve the enchiladas right away while they are hot and cheesy, topped with fresh garnishes of your choice. Enjoy!

Notes

Use whole wheat or corn tortillas instead of flour for a healthier option.
Drain canned black beans well to prevent enchiladas from getting too soggy.
Customize with favorite toppings like diced avocado and fresh cilantro for added flavor.