Easiest Way to Make Perfect Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way 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 is gonna smell and look delicious.

Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have 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. Prepare vegetable oil
2. Get small white onion peeled and diced
3. Prepare boneless skinless chicken breast diced into small 1/2 in pieces
4. Prepare salt and pepper
5. Get can diced green chillies
6. Prepare rice cooked
7. Make ready large flour trotillas
8. Get mexican blend shredded cheese
9. Prepare Optional: 1/4 cup chopped fresh cilantro
10. Prepare tortillas
11. Prepare enchilada sauce

Instructions 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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