Since Mexican Cuisine has been a popular request
here at EHM-Saline, we served Chicken Enchiladas with Spanish Rice and Corn
Medley as a special for lunch at Blossom Café. Our sales doubled that day and
many people were asking for the recipe.
Chicken Enchilada Recipe
INGREDIENTS:
2 tablespoons avocado oil (or any
mild oil)
1 small white onion, peeled and diced
1.5 pounds boneless skinless chicken breasts,
diced into small 1/2-inch pieces (*or see substitution below for using
pre-cooked shredded chicken)
sea salt and black pepper
1 (4-ounce) can diced green chiles
1 (15.5 ounce) can black beans, rinsed and
drained
8 large flour tortillas
3 cups Mexican-blend shredded cheese
1 batch red enchilada sauce, or 1 can store-bought
enchilada sauce
optional toppings: fresh cilantro, diced
red onions, avocado, sour cream
DIRECTIONS:
Preheat oven to 350 degrees F. Prepare your enchilada sauce, if making homemade.
In large saute pan, heat oil
over medium-high heat. Add onion and saute for 3 minutes, stirring
occasionally. Add diced chicken and green chiles, and season with salt
and pepper. Sauté for 6-8 minutes, stirring occasionally, or until the
chicken is cooked through. Remove from heat and set aside.
To assemble the enchiladas, set up an assembly
line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese.
Lay out a tortilla, and spread two tablespoons of sauce over the surface of the
tortilla. Add beans in a line down the middle of the tortilla, then add
in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese.
Roll up tortilla and place in a greased 9
x 13-inch baking dish. Repeat with the remaining ingredients.
Then spread the remaining enchilada sauce on top of the tortillas, and
sprinkle on the remaining shredded cheese.
Bake uncovered for 20 minutes. Remove from
oven and serve immediately, garnished with chopped fresh cilantro if desired.
