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Chicken Enchiladas

Servings: 4

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients:

  • 2 pieces boneless skinless chicken breasts
  • 1 can of green chilies
  • 1 can of black beans
  • 1 chopped medium onion
  • 1 chopped red bell pepper
  • 2 minced garlic cloves
  • 8 flour tortillas
  • 1 can of enchilada sauce
  • 2 cups shredded Mexican cheese blend
  • 2 tablespoons olive oil

Instructions:

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and bell pepper to the skillet and saute until soft. Add the minced garlic and cook for an additional minute.
  3. Add the chicken breasts to the skillet and cook until no longer pink in the center. Remove the chicken from the skillet and shred it with two forks.
  4. Pour the green chilies and black beans into the skillet. Stir in the shredded chicken.
  5. Heat the tortillas in the microwave for about 30 seconds or until soft. Spoon some of the chicken mixture onto each tortilla, roll it up, and place it seam side down in a baking dish.
  6. Pour the enchilada sauce over the tortillas and sprinkle with the shredded cheese.
  7. Bake in the preheated oven for about 25 minutes or until the cheese is melted and bubbly. Let it cool for a few minutes before serving.