Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad.
Hey everyone, hope you're having an amazing day today. Today, we're going to make a special dish, chicken enchiladas w/ black beans and mexican chopped salad. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is one of the most favored of current trending foods on earth. It's enjoyed by millions every day. It's simple, it's fast, it tastes yummy. Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is something that I've loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to 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 cook that.
Ingredients for Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad:
- Need 2 tbs for vegetable oil.
- You need 1 - small white onion peeled and diced.
- Provide 1.5 pounds boneless skinless chicken breast diced into small 1/2 in pieces.
- You need for salt and pepper.
- Provide 1 (4 oz) of can diced green chillies.
- Prepare 2 cup for rice cooked.
- Prepare 8 for large flour trotillas.
- Require 3 cups of mexican blend shredded cheese.
- Provide Optional: 1/4 cup chopped fresh cilantro.
- Need of tortillas.
- You need enchilada sauce.
Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad start cooking:
- 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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