• Erik Hassy

Chicken Enchiladas

This is basically part 2 of what I posted last week as this is all about chicken enchiladas. We did the red sauce in the last posting so I am not going to add that part to this recipe. Also you might want to use a different sauce or go without. It's all up to you. That being said, here is our version of chicken enchiladas that I hope you get a chance to enjoy at home.


2 Tbsp Olive oil

1 White onion

1 40 oz can of diced green chiles

1 15 oz can of black beans

1 lb of boneless, skinless chicken breast cut into 1/4 inch pieces or 2 cups of shredded rotisserie chicken

6 to 8 flour tortillas

3 cups of shredded mexican style cheese

red or green enchilada sauce (optional)

salt & pepper ( to taste)

fresh chopped cilantro , sour cream, sliced avocado, chopped black olives , diced green onions ( optional toppings)


1: Preheat oven to 350 degrees. In a large skillet, heat olive oil over medium high heat. Add your onion and saute for 3 minutes. Add the chicken, green chiles and season with salt and pepper. Saute until chicken is cooked ( if using rotisserie chicken cook until heated) Add the black beans and stir to combine. Remove from heat.

2: Next to assemble the enchiladas , lay out your tortillas and spread out about 2 tbsp of your tortilla sauce to cover it ( if using sauce). Next add the chicken mixture in a line down the middle of the tortilla, then sprinkle 1/4 cup of the shredded cheese over the chicken mixture. Roll up the tortilla and place in a greased 9 x 13 baking dish. Continue until your dish is filled up. Then sprinkle the remaining sauce over the top of the enchiladas. Take the remainder of the shredded cheese and spread evenly over the rest of the enchiladas.

3. Bake uncovered for 20 minutes. Remove from oven. Garnish with toppings of your choice and serve hot.

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