Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad.
Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken enchiladas w/ black beans and mexican chopped salad. It is one of my favorites food recipes. For mine, I will make it a 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 meals in the world. It's easy, it is quick, it tastes delicious. It's enjoyed by millions every day. They are nice and they look wonderful. Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is something that I've loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have chicken enchiladas w/ black beans and mexican chopped salad using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad:
- {Get 2 tbs of vegetable oil.
- {Prepare 1 of small white onion peeled and diced.
- {Make ready 1.5 pounds of boneless skinless chicken breast diced into small 1/2 in pieces.
- {Prepare of salt and pepper.
- {Take 1 (4 oz) of can diced green chillies.
- {Get 2 cup of rice cooked.
- {Prepare 8 of large flour trotillas.
- {Make ready 3 cups of mexican blend shredded cheese.
- {Get of Optional: 1/4 cup chopped fresh cilantro.
- {Take of tortillas.
- {Take 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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