BEST CHICKEN ENCHILADAS EVER!
I know that food bloggers are never prone to hyperbole. But with these enchiladas, I stand by the title that I gave to this recipe in my very first year of food blogging
Actually, I can brag on these ones because my friend, Liisa, was the one who taught me how to make them. She was my roommate for a few years back in my early twenties when I was learning how to cook. And let’s just say that I won the foodie roommate jackpot getting to live with a friend like her. She not only cooked breakfast, lunch, and dinner for herself almost every day, but she equally as obsessed with Mexican food as I was. And these chicken enchiladas were her specialty.
INGREDIENTS:
  • 2 tablespoons avocado oil (or any mild oil)
  • 1 small white onion, peeled and diced
  • 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (*or see substitution below for using pre-cooked shredded chicken)
  • sea salt and black pepper
  • 1 (4-ounce) can diced green chiles
  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 8 large flour tortillas
  • 3 cups Mexican-blend shredded cheese
  • 1 batch red enchilada sauce, or 1 can store-bought enchilada sauce
  • optional toppings: fresh cilantro, diced red onions, avocado, sour cream
DIRECTIONS:
  1. Preheat oven to 350 degrees F. Prepare your enchilada sauce, if making homemade.
  2. In large saute pan, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with salt and pepper. Sauté for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat and set aside.
  3. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
  4. Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.
Recipe Adapted From gimmesomeoven.com