chicken enchiladas recipe

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup shredded Monterey Jack cheese
• 1 (10 ounce) can enchilada sauce
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 8 corn tortillas
• 2 cups shredded Monterey Jack cheese, for topping

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut chicken breasts into 1-inch cubes.
3. Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through, about 8-10 minutes.
4. Add onion and garlic to the skillet and cook until softened, about 3-5 minutes.
5. Stir in black beans and enchilada sauce. Bring to a simmer.
6. Warm tortillas: Wrap each tortilla in foil and heat for 5-10 minutes in the oven or microwave.
7. Assemble enchiladas: Spoon chicken mixture into tortillas, roll up tightly, and place seam-side down in a 9x13 inch baking dish.
8. Pour remaining chicken mixture over enchiladas.
9. Top with shredded Monterey Jack cheese.
10. Bake for 20-25 minutes, or until cheese is melted and bubbly.

Notes

• For a smoother sauce, blend the green sauce ingredients before adding to the chicken.
• To prevent soggy tortillas, lightly grease the baking dish before assembling the enchiladas.
• Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
• Use a pizza cutter to cut the tortillas neatly for a more professional look.
• For a spicier dish, add a pinch of cayenne pepper to the green sauce.