Red Chicken Enchiladas

Ingredients

2 tablespoons avocado oil (or olive oil)

1 small white onion, peeled and diced

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

1 (4-ounce) can diced green chiles

Sea salt and freshly-cracked black pepper

1 (15-ounce) can black beans, rinsed and drained

8 large flour tortillas

3 cups Mexican-blend shredded cheese

1 batch red enchilada sauce

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

Instructions:

Prepare oven and enchilada sauce:

Preheat the oven to 350°F.

Prepare your enchilada sauce.

Sauté the filling mixture:

In a 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 the pan from heat and set aside.

Assemble the enchiladas:

To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese.

Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.

Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese.

Roll up the tortilla and place it in a greased 9

* 13-inch baking dish.

Assemble the remaining enchiladas.

Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.

Bake:

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.

Transfer the baking dish to a wire baking rack.

Serve: enjoy 😉 #recetas #deliciousfoodideas #let me know if you like the recipe #bodytransformation