| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings (plus enough chicken for another meal) |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings (plus enough chicken for another meal) |
Ingredients
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces *see cook’s note
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (4-ounce) can diced green chiles
- 1/3 cup prepared salsa, mild, medium or hot
- 2 tablespoons chopped fresh cilantro leaves
- 4 (8-inch) flour tortillas
- 1 1/3 cups shredded Monterey jack and or Cheddar
- Broccoli
- Onions
- Potatos
- Celery
Instructions
- Preheat oven to 400 degrees F.
- Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Remove half of the chicken and reserve for another use.
- Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.
- Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla).
- Bake enchiladas 15 minutes, until cheese is golden and gooey!
- Steam broccoli
- Chop onions
- Mash potatoes
- Chop Celery
Reviews
I understand the need for time saving tips, however…. salsa for enchilada sauce?? ew.
Also, when cooling food, the lids should NEVER be affixed to the container. The food should be left to cool uncovered and into the fridge asap. Not a fan of canned chilies, either, too much ascetic acid.
Also, when cooling food, the lids should NEVER be affixed to the container. The food should be left to cool uncovered and into the fridge asap. Not a fan of canned chilies, either, too much ascetic acid.
My son and his friends loved this recipe! Delicious!
I give it a four with my modifications (sorry, original chef). I followed the note and only added one chicken breast (although kept all other ingredients the same). I also added a handful of chopped up mushrooms because I had them on hand. Oh, and I substituted corn tortillas because I like them better.
The two main changes that saved this recipe were: I added homemade taco seasoning when cooking the chicken (there was zero seasoning mentioned in the ingredients, which seemed strange) and I doubled the salsa. Even then it was too dry; I wish I had noticed the review(s) that suggested using the entire jar because I definitely would have.
All in all, I would make it again, with my revisions + a whole lot more salsa.
With the high food prices, I’d recommend that you adjust the recipe for a more appropriate amount of chicken. It’s tough knowing that twice the amount of chicken is recommended and cooked, then a use has to be found for the remaining chicken. I also added salsa on the enchiladas before the cheese to add a bit more moisture to the dish. I actually used Mango Lime Salsa which gave it a bit of a fruitful flavor.
Love this recipe, but agree it can be a bit dry. I use a whole jar of salsa and add enchilada sauce (pour in bottom of dish and then over the finished enchiladas before baking). I also add a can of corn.
These were tasty, but very, very dry. I did use rotisserie chicken, but I’m not sure that would make it as dry as it was. Next time I would add Mexican crema or sour cream to the filling, as well as serving it alongside. I did use Alton’s Easy Enchilada sauce on top as some reviewers suggested using a sauce. However, it was slightly burned after 15 minutes at 400 degrees, and the enchilada not even hot yet. I’d use a different enchilada sauce next time. Corn tortillas might work better, too. The flour ones get a bit gummy. These enchiladas are huge and make at least 2 dinners for the 2 of us.
The first time I made these they were way to dry and seemed to lack something… So the next time I poured enchilada sauce on the top and THEN topped with cheese and they were AMAZING!! This is one of my family’s favorite meals ever, I make 6-8 pans at a time, we eat one and freeze the rest for later.
Great! I have doubled & tripled it for parties. I have put the whole dish together (except for actually baking it) the day before and I think it was even more flavorful!
Super quick and easy. The taste was great. I used carb friendly med sized tortillas which would make 8 – 10 enchiladas and really save on the points if you’re doin WW. I will definately make this again.
I would feel wrong to rate this recipe less than 5 stars because I used it as inspiration but made it with different ingredients. However, I wanted to know why 2 pounds of chicken is called for when only half of that is used in the recipe and why Broccoli and other Vegs are listed when they are not in the recipe at all.