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

Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad ~ Happy Cooking - now is being sought after by many community around us, one of them is Our. They already are get used to use internet on gadget to looking for information to be used example. Therefore Admin give Information about Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is can we make it example.

Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad you able create Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad using tools 11 ingredient 4 step. this is it Your way for make it.

The composition for cooking Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad

  1. Please prepare 2 tbs vegetable oil.
  2. Also add 1 small white onion peeled and diced.
  3. Please prepare 1.5 pounds boneless skinless chicken breast diced into small 1/2 in pieces.
  4. Buddy also needs salt and pepper.
  5. Please buddy prepare 1 (4 oz) can diced green chillies.
  6. Buddy also needs 2 cup rice cooked.
  7. You need to prepare 8 large flour trotillas.
  8. Also add 3 cups mexican blend shredded cheese.
  9. capable need to provide Optional: 1/4 cup chopped fresh cilantro.
  10. Buddy also needs tortillas.
  11. Also add enchilada sauce.

The Step by step how to cooking Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad

  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!.

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