by - January 29, 2019

All things considered, I can boast on these ones on the grounds that my companion, Liisa, was the person who shown me how to make them. She was my flat mate for a couple of years back in my mid twenties when I was figuring out how to cook. Also, allows simply state that I won the foodie flat mate big stake getting the opportunity to live with a companion like her. She not just prepared breakfast, lunch, and supper for herself consistently, however she similarly as fixated on Mexican nourishment as I seemed to be. What's more, these chicken enchiladas were her claim to fame.

A long time later, they have now turned out to be one of my fortes and untouched top picks too. They are my go-to dish to convey to potlucks or to companions who have quite recently gotten back home from the emergency clinic, they are my most loved cooler feast, they are an absolute necessity each Cinco De Mayo, and they are dependably, dependably a hit at a supper party. A valid example — simply the previous evening, I made a cluster to take to a World Series watch party. What's more, when I returned for a considerable length of time, the dish was at that point vacant. Annnnd washed and dried for me, in light of the fact that my companions are wonderful and realize the amount I despise doing dishes, ha.

  • 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

  1. Preheat oven to 350 degrees F.  Prepare your enchilada sauce, if making homemade.
  2. 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.
  3. ....................................................
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