Chicken Enchiladas - Kings Cookery

Serves

Prep time:

0:15

Cook Time:

0:45

Total time:

1:00

Ingredients

2 tablespoons extra virgin olive oil

1 small white onion, peeled and diced

1 1/2 pounds boneless skinless chicken breasts, cut in 1/2-inch pieces

4 ounces canned diced green chiles

salt and pepper, to taste

15 ounces canned black beans, rinsed and drained

8 large flour tortillas

3 cups Mexican 4-cheese blend

red enchilada sauce, see recipe

Directions

PREHEAT oven to 350°.

In large sauté pan, HEAT oil over medium-high heat; ADD onion; SAUTE for 3 minutes, STIRRING occasionally.

ADD diced chicken and green chiles; SEASON with a generous pinch of salt and pepper; SAUTE the mixture, STIRRING occasionally, until the chicken is cooked through, about 6-8 minutes.

ADD beans, STIRRING, until evenly combined; REMOVE pan from heat; SET aside.

ASSEMBLING enchiladas: LAY a tortilla flat, SPREADING two tablespoons of sauce over the surface; ADD a generous spoonful of the chicken mixture in a line down the center of the tortilla; SPRINKLE with 1/3 cup cheese; ROLL up tortilla; PLACE in a greased 9 x 13-inch baking dish.

ASSEMBLE the remaining enchiladas; PLACE in dish; SPREAD any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.

BAKE, uncovered, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside, about 20 minutes.

SERVE enchiladas while they are nice and warm, generously garnished with a choice of toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

STORE any leftovers in a sealed container in the refrigerator for up to 3 days, or FREEZE for up to 3 months.

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 699 Calories; 22g Fat (28.9% calories from fat); 47g Protein; 77g Carbohydrate; 11g Dietary Fiber; 87mg Cholesterol; 699mg Sodium. Exchanges: 5 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.