Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chicken enchiladas w/ black beans and mexican chopped salad. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Repeat with remaining ingredients. then spread the remianin enchilada sauce on top of tortillas and sprinkle on the remaining shreded cheese. The canning liquid from the black beans turns into a silky sauce for the chicken fill-ing. Slideshow: More Mexican Recipes In a large heavy skillet, heat the oil over medium high heat until hot.
Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook chicken enchiladas w/ black beans and mexican chopped salad using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad:
- Take 2 tbs vegetable oil
- Get 1 small white onion peeled and diced
- Make ready 1.5 pounds boneless skinless chicken breast diced into small 1/2 in pieces
- Prepare salt and pepper
- Take 1 (4 oz) can diced green chillies
- Get 2 cup rice cooked
- Get 8 large flour trotillas
- Take 3 cups mexican blend shredded cheese
- Prepare Optional: 1/4 cup chopped fresh cilantro
- Get tortillas
- Get enchilada sauce
Best Chicken Enchilada Casserole Recipe with Canned Black Beans. Of all the chicken breast casserole recipes, Holly has the best chicken enchilada casserole recipe from Guy's Guide to Eating Well cookbook. Using canned black beans, this hearty recipe is packed with nutrition - including protein and fiber. Layers of southwestern seasoned chicken, black beans, enchilada sauce and tortillas.
Steps to make Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad:
- Preheat over oven to 350 degrees F. Preheat enchilada sauce, if making homemade
- In large skillet, heat oil over medium high heat. Add onion and sauté for 3 min, stirring occasionally. Add diced chicken and green chilies, and season with salt and pepper. Sauté for 6-8 min, stirring occasionally, or untill the chilies, and the chicken is cooked through. Remove from heat and set aside.
- Lay out a tortilla and spread table spoons of sauce over the surface of the tortilla. Ad beans in a line down the middle of of the tortilla then ad in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9x 13- inch baking dish. Repeat with remaining ingredients. then spread the remianin enchilada sauce on top of tortillas and sprinkle on the remaining shreded cheese.
- Bake uncovered for 20 min then enjoy!
Heat oil in a large skillet over medium heat. Put the mixture into the prepared baking dish. Arrange chicken over the bean and corn mixture, then spoon the remaining salsa over the chicken. Sprinkle with the remaining cilantro and top evenly with the cheese. Refried bean dip is a perfect side to serve with enchiladas: but most bean dips are full of cheese, which would make for a cheese heavy meal.
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