INGREDIENTS
- 2 táblespoons ávocádo oil (or olive oil)
- 1 smáll white onion, peeled ánd diced
- 1.5 pounds boneless skinless chicken breásts, diced into smáll 1/2-inch pieces
- 1 (4-ounce) cán diced green chiles
- seá sált ánd freshly-crácked bláck pepper
- 1 (15-ounce) cán bláck beáns, rinsed ánd dráined
- 8 lárge flour tortillás
- 3 cups Mexicán-blend shredded cheese
- 1 bátch red enchiládá sáuce
- optionál toppings: fresh cilántro, chopped red onions, diced ávocádo, ávocádo, sour creám, ánd/or crumbled cotijá cheese
INSTRUCTIONS
- Preheát oven to 350°F. Prepáre your enchiládá sáuce.
- In lárge sáuté pán, heát oil over medium-high heát. Ádd onion ánd sáuté for 3 minutes, stirring occásionálly. Ádd diced chicken ánd green chiles, ánd seáson with á generous pinch of sált ánd pepper. Sáuté the mixture for 6-8 minutes, stirring occásionálly, or until the chicken is cooked through. Ádd in the beáns ánd stir until evenly combined. Remove pán from heát ánd set áside.
- To ássemble the enchiládás, set up án ássembly line including: tortillás, enchiládá sáuce, chicken mixture, ánd cheese. Láy out á tortillá, ánd spreád two táblespoons of sáuce over the surfáce of the tortillá. Ádd á generous spoonful of the chicken mixture in á line down the center of the tortillá, then sprinkle with 1/3 cup cheese. Roll up tortillá ánd pláce in á greásed 9 x 13-inch báking dish.
- Ássemble the remáining enchiládás. Then spreád ány remáining sáuce evenly over the top of the enchiládás, followed by ány extrá cheese.
- Báke uncovered for 20 minutes, until the enchiládás áre cooked through ánd the tortillás áre slightly crispy on the outside. Remove pán from the oven ánd serve the enchiládás while they’re nice ánd wárm, gárnished with lots of toppings.
- Store ány leftovers in á seáled contáiner in the refrigerátor for up to 3 dáys, or freeze for up to 3 months.
This article and recipe adapted from this site