Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad.
Hey everyone, it's Jim, welcome to our recipe page. Today, we're going to prepare a distinctive dish, chicken enchiladas w/ black beans and mexican chopped salad. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is one of the most popular of current trending meals on earth. It's easy, it is quick, it tastes yummy. It's appreciated by millions every day. Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook chicken enchiladas w/ black beans and mexican chopped salad using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad:
- {Prepare of vegetable oil.
- {Make ready of small white onion peeled and diced.
- {Take of boneless skinless chicken breast diced into small 1/2 in pieces.
- {Get of salt and pepper.
- {Get of can diced green chillies.
- {Prepare of rice cooked.
- {Take of large flour trotillas.
- {Get of mexican blend shredded cheese.
- {Take of Optional: 1/4 cup chopped fresh cilantro.
- {Get of tortillas.
- {Get of 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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