CHICKEN ENCHILADAS

Super simple, super satisfying. Feeds a large crowd or just you for many days.
Makes: 8 servings                               Takes: 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
  • 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 degrees 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 greased 9 x 13-inch baking dish.
  6. Then preform the chopstick trick: fold each enchilada and hold them closed with a chopstick and pour the remainder of enchilada sauce across the top. Sprinkle on the remaining shredded cheese.
  7. Bake for 20 minutes. Serve while hot with garnishes of your choice!