Chicken Enchiladas

Easy to make and totally customizable with your favorite fillings. Made with a batch of homemade enchilada sauce.

Cook time: 60 mins

Yield: 8 Enchiladas

Ingredients

• 1 batch homemade enchilada sauce
• 2 tablespoons avocado oil (or olive oil)
• 1 small white onion, peeled and diced
• 1-1/2 lb. boneless skinless chicken breasts, diced into small 1/2-inch pieces
• 1 (4-oz.) can diced green chiles
• sea salt and freshly-cracked black pepper
• 1 (15-oz.) can black beans, rinsed and drained
• 8 large flour tortillas
• 3 cup Mexican-blend shredded cheese
• Toppings to Serve:
  • Fresh cilantro
  • Chopped red onions
  • Diced avocado
  • Sour cream
  • Crumbled cotija cheese

Directions

1. Preheat oven to 350°F. Lightly grease a 9x13 pan.
2. Prepare enchilada sauce if not already done so.
3. In a large pan, heat oil over medium-high heat. Add onion and cook for 3 minutes, stirring occasionally. Add diced chicken and green chiles, season generously with salt and pepper. Saute for 6-8 minutes, stirring occasionally, until chicken is cooked through. Add beans and stir to combine. Remove pan from heat and set aside.
4. Assemble enchiladas:
   1. Spread 2 tablespoon of enchilada sauce in each tortilla.
   2. Add a generous spoonful of chicken mixture down the center of the tortilla, then sprinkle with 1/3 cup of cheese.
   3. Drizzle remaining sauce evenly over the enchiladas, leaving the tips bare. Sprinkle remaining cheese evenly over the enchiladas.
5. Bake uncovered for 20 minutes, until enchiladas are cooked through and the tortillas are slightly crispy on the outside. Remove pan from oven and serve with desired toppings.

Notes

• Store any leftovers in a sealed container in the refrigerator for up to 3 days, or freeze for up to 3 months.