The beauty of this recipe is that it yields some seriously meaty, zesty, cheesy enchiladas from scratch in no time at all! This mix of lean chicken breast covered in fresh cilantro, gooey cheese, and thick and fragrant tomato sauce all rolled up in flour tortillas can be frozen individually for lunches.
2 Tablespoons vegetable oil
1 small white onion, peeled and diced
1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
salt and pepper
1 (4-ounce) can diced green chiles
1 (15.5 ounce) can black beans or lentils, rinsed and drained
8 large flour tortillas
3 cups Mexican-blend shredded cheese
1 can store-bought enchilada sauce
(optional: 1/4 cup chopped fresh cilantro)
Preheat oven to 350 degrees F.
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.
To assemble the enchiladas, set up an assembly line including: 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 1/3 cup 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.
Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.
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