CHICKEN ENCHILADAS

Super simple, super satisfying. Feeds a large crowd or just you for many days.

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Makes: 8 servings                                                                                         Time: 1 hour

CHICKEN ENCHILADAS

Makes: 8 servings                              
​Takes: 1 hour

• 2 tablespoons olive oil 
• 1 can store-bought enchilada sauce (Trader Joe's is my favorite)
• 1 small white onion, peeled and diced
• 1.5 pounds boneless skinless chicken breasts, cut in half
• 2 jalapeños, de-seeded and diced 
• 1 can black beans, rinsed and drained
• 6-8 large flour tortillas
• 3 cups shredded cheese (your choice - I used the Trader Joe's 3 cheese blend)
• Salt & pepper
• Optional toppings: cilantro, avocado, sour cream, hot sauce

1. Preheat oven to 350° and set a pot of water to boil.
2. Boil chicken breasts for about 20 minutes until cooked through. Pat dry and shred with two forks into small pieces.
3. In large saute pan, heat oil over medium-high heat. Add onion and sauce for about 5 minutes, stirring occasionally.  Remove from heat and set aside.
4. Set up four bowls with shredded cheese, jalapeños, beans and onions.
5. To assemble, fill each tortilla with beans, chicken, onions, peppers, cheese and a bit of enchilada sauce. Place side by side in a 9 x 13-inch baking dish with the base covered in enchilada sauce.
6. Pour remaining enchilada sauce across the top of all tortillas. Sprinkle with shredded cheese.
7. Bake for 20 minutes. Serve while hot with garnishes of your choice!