Recipe: Yummy Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad

Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad. Repeat with remaining ingredients. then spread the remianin enchilada sauce on top of tortillas and sprinkle on the remaining shreded cheese. Heat oil in a large skillet over medium heat. The canning liquid from the black beans turns into a silky sauce for the chicken fill-ing.

In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken. Serving Options: this makes a delicious main dish salad served with grilled chicken (on the side or chopped and added to the salad). You can have 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

1. You need 2 tbs of vegetable oil.
2. You need 1 of small white onion peeled and diced.
3. It's 1.5 pounds of boneless skinless chicken breast diced into small 1/2 in pieces.
4. You need of salt and pepper.
5. You need 1 (4 oz) of can diced green chillies.
6. You need 2 cup of rice cooked.
7. Prepare 8 of large flour trotillas.
8. Prepare 3 cups of mexican blend shredded cheese.
9. Prepare of Optional: 1/4 cup chopped fresh cilantro.
10. You need of tortillas.
11. Prepare of enchilada sauce.

Also, another delicious addition is crispy tortilla strips on top (think crouton, only Mexican salad style). Versatile Ingredients: the ingredients for the salad (and really the dressing, too) are versatile. All natural chicken, Mexican rice, black beans and shredded cheese… See More. Roll the tortilla and place seam side down onto prepared baking dish.

Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad instructions

1. Preheat over oven to 350 degrees F. Preheat enchilada sauce, if making homemade.
2. 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..
3. 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..
4. Bake uncovered for 20 min then enjoy!.

Repeat with remaining tortillas and chicken. Think: crisp Mexican slaw, fresh tomato and avocado salad, zesty black beans and rice, and of course: chips and guac. Ready to get to the recipes? And now…our top sides to serve with enchiladas (or fajitas)! First up in our best sides to serve with enchiladas: this tangy Mexican slaw!