Recipe: Yummy Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad

Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad, 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. This easy chicken enchilada recipe has a delicious chicken, black bean and cheese filling. You can make my homemade enchilada sauce or use store-bought. They are full of flavor and perfect for a family dinner or feeding a crowd! These are as good as, if not better than, your favorite Mexican restaurant. The chicken is tender and juicy, the salsa verde adds so much bright flavor, and oodles of melted cheese is the best part for me. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken. this is recipe you're looking for? To search another recipe Please look at the menu list to choose the recipe and beverage you want to try. if you can't find the recipe write keyword in search box. here is Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad you can enjoy.

Prepare: less then 5 Minute
Cook Time: 15 Minute

Ingredients that must be prepared for Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad :

1. Prepare 2 tbs of vegetable oil -
2. Prepare 1 of small white onion peeled and diced -
3. Prepare 1.5 pounds of boneless skinless chicken breast diced into small 1/2 in pieces -
4. set of salt and pepper -
5. set 1 (4 oz) of can diced green chillies -
6. You need 2 cup of rice cooked -
7. Prepare 8 of large flour trotillas -
8. It's 3 cups of mexican blend shredded cheese -
9. set of Optional: 1/4 cup chopped fresh cilantro -
10. Prepare of tortillas -
11. set of enchilada sauce -

Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken. Heat oil in a large skillet over medium heat. Place the cooked chicken tenders on top of the black bean and corn mixture and top with the shredded cheese.

Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad instructions :

1. Preheat over oven to 350 degrees F. Preheat enchilada sauce, if making homemade.
2. 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..
3. 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..
4. Bake uncovered for 20 min then enjoy!.

Serves For 4 Person
Kcal: 57
Fat: 18g
Carbs: 32g
Protein: 22g
Sugar: 30g

Serve immediately topped with chopped cilantro, green onions, avocado, tomato and sour cream or plain Greek yogurt. I love to make these to go with Slow Cooker Cilantro Lime Chicken Tacos or Cream Cheese Chicken Enchiladas, but they are seriously so good with just about anything! If you share these Mexican Black Beans or any other recipe from my site on Instagram, tag #belleofthekitchen so I can see what you Serving Options: this makes a delicious main dish salad served with grilled chicken (on the side or chopped and added to the salad). Also, another delicious addition is crispy tortilla strips on top (think crouton, only Mexican salad style). Versatile Ingredients: the ingredients for the salad (and really the dressing, too) are versatile. 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. This easy chicken enchilada recipe has a delicious chicken, black bean and cheese filling. You can make my homemade enchilada sauce or use store-bought. They are full of flavor and perfect for a family dinner or feeding a crowd! These are as good as, if not better than, your favorite Mexican restaurant. The chicken is tender and juicy, the salsa verde adds so much bright flavor, and oodles of melted cheese is the best part for me. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken. Heat oil in a large skillet over medium heat. Place the cooked chicken tenders on top of the black bean and corn mixture and top with the shredded cheese. Serve immediately topped with chopped cilantro, green onions, avocado, tomato and sour cream or plain Greek yogurt. I love to make these to go with Slow Cooker Cilantro Lime Chicken Tacos or Cream Cheese Chicken Enchiladas, but they are seriously so good with just about anything! If you share these Mexican Black Beans or any other recipe from my site on Instagram, tag #belleofthekitchen so I can see what you Serving Options: this makes a delicious main dish salad served with grilled chicken (on the side or chopped and added to the salad). Also, another delicious addition is crispy tortilla strips on top (think crouton, only Mexican salad style). Versatile Ingredients: the ingredients for the salad (and really the dressing, too) are versatile. Play around with them to suit your tastes! These Mexican black beans are about to be the the star of your next Mexican meal! They will have you up and doing the salsa all around your kitchen!. Roasted Tomatillo Chicken Enchiladas; All our MEXICAN RECIPES here! Heat a saucepan over medium heat with. Scatter any remaining filling (chicken mixture, black beans and corn) over the rolled tortillas and pour the remaining enchilada sauce on top. Cover the whole thing with the grated cheese. Taco Black Bean and Rice Casserole - a quick and easy Mexican casserole! Can make ahead and refrigerate until ready to bake. Ground beef, taco seasoning, black beans, diced tomatoes and green chiles, tomato sauce, salsa, rice, sour cream, and cheddar cheese. 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.