Chicken Enchiladas
45 min8 servings
Flour tortillas filled with sautéed chicken, black beans, and cheese, rolled and baked in red enchilada sauce until bubbly and crisp.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepPrepare enchilada sauce | ||||||
| prepGrease a 9 × 13-inch baking dish | ||||||
| 30 ml avocado oil (or olive oil) | Sauté onion 3 min | Add chicken, chiles, salt & pepper; sauté 6–8 min until cooked through | Stir in black beans | Assemble enchiladas: tortilla, sauce, filling, cheese; roll into greased dish | Bake uncovered 350°F / 175°C, 20 min | Serve hot, garnish with toppings |
| 1 small white onion, peeled and diced | ||||||
| 680 g boneless skinless chicken breasts, diced into 1/2-inch pieces | ||||||
| 1 (4-ounce / 115 g) can diced green chiles | ||||||
| sea salt and freshly-cracked black pepper | ||||||
| 1 (15-ounce / 425 g) can black beans, rinsed and drained | ||||||
| 8 large flour tortillas | ||||||
| 1 batch red enchilada sauce | ||||||
| 340 g Mexican-blend shredded cheese | ||||||
| optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese | ||||||
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