Chicken Enchiladas

Recently I was at Mexican restaurant and I thought their enchiladas were so good, it inspired me to make my own. So here we are, let's get to it!

Recipe:

• 2 tablespoons olive oil

• 1 small chopped white onion

• 1 1/2 pounds chicken breasts, diced into small 1/2-inch pieces

• 1 can diced green chiles

• salt and pepper

• 1 can black beans, drained

• 8 large flour tortillas

• 3 cups Mexican-blend shredded cheese or a.k.a Fiesta shredded cheese

• 1 can red enchilada sauce

• optional toppings: cilantro, chopped red onions, avocado, or sour cream.

Instructions:

1. Preheat oven to 350°F.

2. In a large skillet, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add the chicken and green chiles, then season with a pinch of salt and pepper. Sauté for 6-8 minutes, until the chicken is cooked. Add in the beans and stir until combined. Remove pan from heat and set aside.

3. Now we will set up a assembly line of the tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce on it. Next, a spoonful of the chicken and beans mix, then sprinkle with 1/3 cup of cheese. Roll the tortilla and place it in a baking dish. Do this for every enchilada.

4. After wards, bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.

It's best to serve the enchiladas immediately while they are still hot, also season your enchiladas with extra toppings if wanted. Enjoy!

Here is how my enchiladas turned out! I decided to sprinkle some enchilada sauce on top because why not.

These were better than I expected!

This is a great enchilada recipe, my family thinks so too.

I love cooking food that people like, of course.

Anywho, hopefully you liked this as much as I did.

See ya next time!

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