Chicken and Black Bean Enchiladas | RECIPE
Enchilada Sauce Ingredients:
Enchilada Sauce Instructions:
Combine all ingredients together in a pot over low heat and simmer until hot. Spoon over your favorite enchiladas.
Preheat your oven to 375 degrees. Prepare your enchilada sauce if you are making it from scratch (recipe above). In a hot pan, add a little light olive oil and add the chopped chicken thighs. Season to taste with salt, pepper, and garlic powder. Sauté until cooked through. Remove from pan. Next, add a little more olive oil to the same pan, then add the diced onion and bell peppers. Sauté for about 5 minutes until the vegetables start to get a little color on them. Add the garlic and stir until fragrant. Add the black beans and cook for another few minutes. Add the cooked chicken back to the pan and mix everything together. Season with a bit of salt and pepper if you taste it and feel it needs it. In a 9x13 inch baking dish, add a few ladles of the enchilada sauce; just enough to coat the entire bottom of the pan. Next, assemble each enchilada by grabbing a flour tortilla, adding some of the chicken and bean mixture, topping that with some shredded cheese, then rolling it up cigar style and placing it seem side down in the baking dish. Do this for each enchilada until you either run out of room in the baking dish or you run out of filling. Ladle the rest of the enchilada sauce all over the top and spread around until the enchiladas are completely covered. Top with more shredded cheese, then pop into the oven for 15 minutes, or until the sauce is bubbling and the cheese is melted, but not too brown. When you take the dish out of the oven, top it with the diced green onion and chopped cilantro. Serving suggestion: a bit of cool sour cream and some hot sauce for a little zip! Enjoy!