No kidding. These seriously are the best enchiladas ever,
and it’s all due to a special (and easy) homemade enchilada sauce that will
rock your socks off.
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INGREDIENTS:
- 2 tablespoons avocado oil (or any mild oil)
- 1 small white onion, peeled and diced
- 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (*or see substitution below for using pre-cooked shredded chicken)
- sea salt and black pepper
- 1 (4-ounce) can diced green chiles
- 1 (15.5 ounce) can black beans, rinsed and drained
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
- 1 batch red enchilada sauce, or 1 can store-bought enchilada sauce
- optional toppings: fresh cilantro, diced red onions, avocado, sour cream
DIRECTIONS:
- Preheat oven to 350 degrees F. Prepare your enchilada sauce, if making homemade.
- In large saute pan, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with salt and pepper. Sauté for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat and set aside.
- Please visit here to complete recipe.
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Thank you for Reading and happy cooking.