Here in Texas, we love Mexican food. Enchiladas are a favorite- a delicious and filling dish beloved by so many. When your next craving hits, try making some of your own at home! Made with minimal ingredients, this recipe makes for a great meal that is sure to be healthier than enchiladas from a restaurant.
– 1 small white onion, peeled and diced
– 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
– 2 tablespoons olive oil
– 1 (4-ounce) can diced green chiles
– sea salt and black pepper
– 1 (15-ounce) can black beans, rinsed and drained
– 8 large flour tortillas
– 3 cups Mexican-blend shredded cheese
– 1 can red enchilada sauce
– Optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, or sour cream
- Preheat your oven to 350
- Heat up the olive oil in a large pan over medium-high heat. Add the diced onion and sauté for about three minutes. Next, add in your diced chicken and green chiles, and season with salt and pepper. Stir and cook for about 8 minutes, until the chicken is cooked. Lastly, stir in the drained and rinsed beans, then remove the pan from heat.
- Now it’s time to assemble. First, prepare a baking pan (roughly 9 x 13 inches) with cooking spray. Layout a tortilla, and spread two tablespoons of red enchilada sauce over the surface. Add a little more than a spoonful of the enchilada mixture in the middle, and sprinkle with ⅓ cup of cheese. Roll up the tortilla and place it in the dish. Repeat with all your tortillas.
- Spread any remained enchilada sauce and cheese on top. Bake uncovered for about 20 minutes, are until the tortillas look slightly golden and crispy. Serve enchiladas while directly after taking out of the oven so they’re warm and garnish with any desired toppings!
You can store any leftovers in a sealed container for up to 3 days (but we bet you won’t have any!)