Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad
Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chicken enchiladas w/ black beans and mexican chopped salad. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. 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:
  1. Make ready 2 tbs vegetable oil
  2. Make ready 1 small white onion peeled and diced
  3. Prepare 1.5 pounds boneless skinless chicken breast diced into small 1/2 in pieces
  4. Get salt and pepper
  5. Get 1 (4 oz) can diced green chillies
  6. Take 2 cup rice cooked
  7. Make ready 8 large flour trotillas
  8. Prepare 3 cups mexican blend shredded cheese
  9. Get Optional: 1/4 cup chopped fresh cilantro
  10. Prepare tortillas
  11. Get enchilada sauce
Steps to make Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad:
  1. Preheat over oven to 350 degrees F. Preheat enchilada sauce, if making homemade
  2. 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.
  3. 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.
  4. Bake uncovered for 20 min then enjoy!

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