An enchilada is a traditional dish of Mexican cuisine. It is a thin corn tortilla rolled around a filling (most often meat, cheese and vegetables). Enchiladas are fried in a pan or baked in an oven covered with a savoury sauce and cheese.
– 2 tbsp olive oil
– 1 small white onion, diced
– 1.5 pounds chicken breasts, diced into small 1/2-inch pieces
– 1 can diced green chiles
– sea salt and black pepper, to taste
– 1 can black beans
– 8 large flour tortillas
– 3 cups Mexican-blend shredded cheese
– 1 cup red enchilada sauce
– Fresh cilantro, red onions, avocado, sour cream, crumbled cotija cheese, optional
1. Preheat oven to 350°F.
2. Heat oil over medium-high heat in a large sauté pan. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and then season with salt and pepper.
3. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked.
4. Add in the beans.
5. Remove pan from heat and set aside.
6. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.
7. Add chicken-veggie mixture, then sprinkle with 1/3 cup cheese.
8. Roll up tortilla and place in a greased baking pan.
9. After assembling the remaining enchiladas, spread any remaining sauce and cheese evenly.
10. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.
11. Remove pan from the oven and serve the enchiladas garnished with lots of toppings.