Chicken Enchiladas

Name: Chicken Enchiladas
Total time: 60 min
Yield: 8
Ingredients: 2 tablespoons avocado oil; 1 small white onion, peeled diced; 1 can diced green chile; sea salt freshly-cracked black pepper; 1 can black beans, rinsed drained; 8 large flour tortilla; 3 c mexican-blend shredded cheese; 1 batch red enchilada sauce; optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, /or crumbled cotija cheese; 1 1/2 mg boneless skinless chicken breasts, diced into small 1/2-inch pieces

1 hr(s) 0 mins

Total time

8

Serving

10

Ingredients

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Ingredients

tablespoons avocado oil

small white onion, peeled diced

can diced green chile

sea salt freshly-cracked black pepper

can black beans, rinsed drained

large flour tortilla

cmexican-blend shredded cheese

batch red enchilada sauce

optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, /or crumbled cotija cheese

1¹⁄₂

mgboneless skinless chicken breasts, diced into small 1/2-inch pieces

Directions

Step 1

Preheat oven to 350°F. Prepare your enchilada sauce.

Step 2

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

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