Hello everybody, it’s Drew, 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 food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook chicken enchiladas w/ black beans and mexican chopped salad using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad:

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

Instructions to make Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad:

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!

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