Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, chicken enchiladas w/ black beans and mexican chopped salad. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is something that I have loved my entire life. They are fine and they look wonderful.
Repeat with remaining ingredients. then spread the remianin enchilada sauce on top of tortillas and sprinkle on the remaining shreded cheese. Enchiladas smothered in Verde enchilada sauce topped with a white sauce drizzle and salsa fresca served with black beans and Mexican rice. Choose All Natural Chicken, grilled Shrimp, USDA Choice Steak, Cheese or Norway Lobster.
To begin with this recipe, we have to prepare a few ingredients. You can cook chicken enchiladas w/ black beans and mexican chopped salad using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad:
- Prepare 2 tbs vegetable oil
- Take 1 small white onion peeled and diced
- Prepare 1.5 pounds boneless skinless chicken breast diced into small 1/2 in pieces
- Make ready salt and pepper
- Prepare 1 (4 oz) can diced green chillies
- Make ready 2 cup rice cooked
- Get 8 large flour trotillas
- Make ready 3 cups mexican blend shredded cheese
- Take Optional: 1/4 cup chopped fresh cilantro
- Get tortillas
- Get enchilada sauce
The canning liquid from the black beans turns into a silky sauce for the chicken fill-ing. Slideshow: More Mexican Recipes In a large heavy skillet, heat the oil over medium high heat until hot. Remove chicken and shred, then place back in the Instant Pot with the remaining sauce. Add the rinsed and drained black beans to the chicken mixture and stir to combine.
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!
Mexican Salad is the perfect side to practically everything or make it a complete meal with chicken! This Mexican Salad is far more delicious than any restaurant and serves a crowd at a fraction of the price! It's fresh, filling, flavorful, gluten-free, loaded with vegetables and drizzled with intoxicating Cilantro Lime Dressing. You will want to do douse the dressing on EVERYTHING, guaranteed. These Mexican black beans are about to be the the star of your next Mexican meal!
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