Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad. In the vegetable oil fry the chopped onion until it is soft, add chopped green pepper, fry a few minutes more, then add diced chicken, add salt. Repeat with remaining ingredients. then spread the remianin enchilada sauce on top of tortillas and sprinkle on the remaining shreded cheese. Taco Black Bean and Rice Casserole - a quick and easy Mexican casserole!
Roll a portion of chicken mixture and some shredded queso cheese on a tortilla, roll up, and place in the pan. Repeat with remaining tortillas, chicken mixture, and queso cheese. Use a spoon to add crema in a zigzag design on top. You can cook Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad using 11 ingredients and 4 steps. Here is how you cook that.
Ingredients of Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad
- Prepare 2 tbs of vegetable oil.
- Prepare 1 of small white onion peeled and diced.
- It's 1.5 pounds of boneless skinless chicken breast diced into small 1/2 in pieces.
- You need of salt and pepper.
- Prepare 1 (4 oz) of can diced green chillies.
- It's 2 cup of rice cooked.
- You need 8 of large flour trotillas.
- You need 3 cups of mexican blend shredded cheese.
- You need of Optional: 1/4 cup chopped fresh cilantro.
- You need of tortillas.
- Prepare of enchilada sauce.
Remove chicken and shred, then place back in the Instant Pot with the remaining sauce. Add the rinsed and drained black beans to the chicken mixture and stir to combine. Served w/ salad, rice, beans, a side of cheese sauce for dipping & tortillas. Served w/ rice, guacamole salad & sour cream.
Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad instructions
- Preheat over oven to 350 degrees F. Preheat enchilada sauce, if making homemade.
- In large skillet, heat oil over medium high heat. Add onion and sauté for 3 min, stirring occasionally. Add diced chicken and green chilies, and season with salt and pepper. Sauté for 6-8 min, stirring occasionally, or untill the chilies, and the chicken is cooked through. Remove from heat and set aside..
- Lay out a tortilla and spread table spoons of sauce over the surface of the tortilla. Ad beans in a line down the middle of of the tortilla then ad in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9x 13- inch baking dish. Repeat with remaining ingredients. then spread the remianin enchilada sauce on top of tortillas and sprinkle on the remaining shreded cheese..
- Bake uncovered for 20 min then enjoy!.
Of all the chicken breast casserole recipes, Holly has the best chicken enchilada casserole recipe from Guy's Guide to Eating Well cookbook. Using canned black beans, this hearty recipe is packed with nutrition - including protein and fiber. Layers of southwestern seasoned chicken, black beans, enchilada sauce and tortillas. Mexican Salad is the perfect side to practically everything or make it a complete meal with chicken! This Mexican Salad is far more delicious than any restaurant and serves a crowd at a fraction of the price!