These chicken enchiladas put a little zip into any menu. The rolled tortillas are filled with a hearty mixture of cheese, chicken and green chiles, and then topped with a creamy sauce and more cheese. I sometimes use leftover turkey instead of chicken.
Direction:
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
3. Season the chicken breasts with salt, pepper, chili powder, cumin, garlic powder, paprika, onion powder, dried oregano, and dried cilantro.
4. Place the chicken in the skillet and cook for 6-8 minutes on each side, until fully cooked. Remove the chicken from the skillet and let it rest for a few minutes before shredding it with a fork.
5. In the same skillet, add the diced red onion and bell peppers. Cook for 2-3 minutes until they start to soften.
6. Drain and rinse the black beans, then add them to the skillet along with the can of diced tomatoes. Season with salt and pepper to taste, and let it simmer for 5 minutes.
7. In a separate small pan, heat up the flour tortillas for about 30 seconds on each side to make them easier to roll.
8. In a 9x13 inch baking dish, spread a thin layer of the bean and vegetable mixture on the bottom.
9. Take a tortilla and add a spoonful of the chicken and vegetable mixture on one end. Sprinkle some shredded cheddar cheese on top and roll the tortilla tightly. Place the tortilla seam-side down in the baking dish. Repeat with the remaining tortillas.
10. Pour the remaining bean and vegetable mixture over the enchiladas, making sure they are evenly covered. Sprinkle the remaining shredded cheese on top.
11. Cover the baking dish with foil and bake in the oven for 20-25 minutes.
12. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
13. Serve hot and enjoy your delicious chicken enchiladas! You can top them with some sour cream, avocado slices, or your favorite salsa for extra flavor.
