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This recipe has just the right amount of spicy and creamy. It’s heaven on a fork.
In a large pot, bring chicken breasts to a boil. Reduce heat to low and simmer until thoroughly cooked, about 15 minutes. Remove from water and set aside to cool.
In a small skillet, heat oil over medium high heat. If using corn tortillas, fry lightly in oil for 10-15 seconds per side. Place on paper towels and set aside. (FYI: You may need more oil than the amount listed.)
Saute diced onion in oil and cook until soft, about 10 minutes. Pour onions into a large bowl. Shred cooked chicken and add to the bowl. Stir in green chilies, black beans, half the green enchilada sauce, 3 cups of grated cheese, and salt and pepper.
Spoon 1/4-1/3 cup of chicken mixture onto a tortilla and roll. Place enchilada into a lightly greased casserole or glass dish. Repeat filling and rolling until no more ingredients remain.
Pour remaining enchilada sauce over the top and sprinkle with the remaining 2 cups of grated cheese. Bake at 350 degrees for 45 minutes or until hot and bubbly. Serve with chopped cilantro or any other desired toppings.
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