I eat a lot of salads during the summer, it’s just too hot sometimes to be cooking in the kitchen. But then Mexican food seems so appropriate for the weather, and I just have to make something that makes my taste buds celebrate. And Mexican food always does that. So. Enchiladas it is. Chicken Enchiladas to be exact. It involves quite a few steps, but it is by no means hard to make.
What you’ll need:
- 1 1/2 pounds boneless, skinless chicken breast, diced into small pieces
- 1 small onion, diced
- 1 (4oz) can diced green chiles
- 1 can black beans
- 1 can refried beans
- flour tortillas
- 3 cups shredded Mexican cheese blend
- 2 cans red enchilada sauce
- salt and pepper
- sour cream
- fresh cilantro
Preheat oven to 350 degrees.
In a large sauce pan, add olive oil and onions. Sauté for 3 minutes. Add chicken and green chiles. Add salt and pepper, then sauté for about 7 minutes.
Add the beans to the mix, stir well. Add one can of enchilada sauce, stir.
To assemble the enchiladas, lay out 6 tortillas, then on each layer 1 tbsp enchilada sauce, chicken mixture, and then cheese. Fold the tortillas to make the enchiladas, just as pictured above.
Add the some more of the enchilada sauce on top of the enchiladas, then the rest of the cheese. Place in a greased 9 x 13 baking dish, and bake them for 20 minutes. To serve, add sour cream and fresh cilantro on top. Serve by itself or with yellow rice.