Chicken and Black Bean Enchiladas
 
Prep time
Cook time
Total time
 
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Ingredients
  • 14-16 Corn Tortillas
  • 2 split chicken breast, skin on, bone in.
  • Olive Oil
  • Salt
  • Pepper
  • 1 15 ounce can Black Beans (drained and rinsed)
  • 1 large can Red Enchilada Sauce
  • Grated Cheddar Cheese (to taste)
  • Green Onion, thinly sliced (optional, for garnish)
  • Cilantro, chopped (optional, for garnish)
Instructions
  1. Preheat oven to 350 degrees.
  2. Place chicken on sheet tray.
  3. Rub chicken breast all over with olive oil. Season well with kosher salt and pepper.
  4. Bake for 30-35 minutes until cooked through. Set aside. Cool. Shred chicken.
  5. Warm tortillas in microwave until warm and soft.
  6. Pour a layer of sauce to coat bottom of pan.
  7. Place about 1 Tablespoon of shredded chicken and ½ Tablespoon of black beans to middle of tortilla and roll tightly. Don't overstuff or it will tear.
  8. Place seam side down in 9x13 inch baking dish. Repeat until baking dish is full.
  9. Pour enchilada sauce over tortillas to taste. You want to cover them not drown them in sauce. Eyeball it. You may have sauce left over depending on how much you like.
  10. Sprinkle grated cheese over enchiladas to taste.
  11. Bake for 15-20 minutes until heated through, cheese is melted and sauce is bubbling a bit.
  12. Garnish with thinly sliced green onion or chopped cilantro if desired.
Notes
Time Saver: instead of roasting chicken breast, buy a rotisserie chicken from the grocery store or use left over chicken.
Pro Tip: grate your own cheese instead of buying packaged cheese which is waxy and unpleasant. Grating your own cheese is worth the 2 minutes it will take you.
There are different levels of heat in enchilada sauce. My family prefers mild.
Recipe by Every Kitchen Tells A Story at https://everykitchentellsastory.com/chicken-black-bean-enchiladas/