My husband happens to love Mexican food (that and pork chops). So I wanted to whip up something special for him and make some delicious chicken enchiladas. I was inspired by a recipe I found on Pinterest and the recipe calls for homemade red enchilada sauce. Since my ankles can probably best be described as cankles thanks to my little man’s impending arrival…I opted to buy the store brand enchilada sauce and I think it turned out great!
- 1 roasted chicken (pick up one of those $5 chickens from the store)
- 10 flour tortillas (think taco shells)
- 1 can of black beans
- 4-oz can of diced green chiles
- 1 small Vidalia onion
- 4 cups of Mexican shredded cheese
- 1 jar of red enchilada sauce
- ½ cup Fresh cilantro
- 1 lime
- 1. Preheat oven to 350 degrees F.
- 2. In large skillet, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with fresh lime. Saute for 6-8 minutes, stirring occasionally, or until flavors are thoroughly blended. Remove from heat and set aside.
- 3. Assemble the enchiladas: 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 a handful of 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.
- 4. Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro. Serve immediately.