Chicken Enchiladas

Servings: 6-7
Time: 40 minutes

INGREDIENTS:

1 15 oz. can of enchilada sauce 
1 4 oz. can of diced green chiles, not drained 
1 yellow onion diced
1 pepper of any color
4 cups shredded cooked chicken 
1 15 oz. can of black beans, drained 
2 ½ cups shredded mexican cheese, divided
¼ cup fresh cilantro leaves chopped and divided 
8 large flour tortillas 

INSTRUCTIONS:

  1. Preheat oven to 400 degrees and coat a 9x13 inch baking dish with cooking spray
  2. In a small skillet warm 1 tsp olive oil and saute onion and peppers for about 3 minutes until tender.
  3. Stir the enchilada sauce and the green chiles together in a small bowl. Transfer one cup of mixture to the bottom of the baking dish and set aside. 
  4. Place the chicken, black beans, ½ cup enchilada sauce mixture, onion, pepper, 1 ½ cup cheese, and 2 tablespoons of cilantro in a medium bowl. Toss to coat chicken with sauce.
  5. Working with one tortilla at a time, arrange ¾ cup of filling in the tortilla. Wrap the tortilla tightly and place the tortilla seam down in the baking dish, tucking the ends of the tortilla underneath to close the ends. Continue to add tortillas, pushing them together tightly.
  6. Top the enchiladas with remaining sauce mixture and remaining cheese.
  7. Bake for 20 - 25 minutes or until the cheese is browned and the sauce is bubbly.
  8. Once finished, cool the enchiladas for 5 minutes before sprinkling remaining cilantro on top and serving. 

TIDBITS:

  • If not wanting leftovers for lunch or if you're not cooking for a big family I would half the recipe. Even with lunches, Josh and I had TONS left over.
How To Make the Easiest-Ever Chicken Enchiladas
Short on time, big on flavor.
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