Steps to Prepare Super Quick Homemade Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad
Hello everybody, it's Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Steps to Make Speedy Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad estimated approx 45 mins.
To begin with this recipe, we have to first 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.
Best Enchiladas you'll ever have outside Mexico!!!
Ingredients and spices that need to be Take to make Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad:
- 2 tbs vegetable oil
- 1 small white onion peeled and diced
- 1.5 pounds boneless skinless chicken breast diced into small 1/2 in pieces
- salt and pepper
- 1 (4 oz) can diced green chillies
- 2 cup rice cooked
- 8 large flour trotillas
- 3 cups mexican blend shredded cheese
- Optional: 1/4 cup chopped fresh cilantro
- tortillas
- enchilada sauce
Instructions 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!
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