Homemade Chicken Enchiladas
Homemade Mexican food done right! I don't know about you, but enchiladas are my go to when we go out to eat. This is the perfect at home recipe. Don't be scared to substitute cauliflower or mushrooms instead of chicken. As they say, variety is the spice of life.
2 Chicken Breasts (1.5lbs)
1 Small can diced green chilis
1 onion, diced
2 cloves garlic, minced
1 Tbl olive oil
1/2 bunch of cilantro
1 can of black beans
1/2 cup of shredded cheddar cheese
1.5 C enchilada sauce
1.5 Tbl Suave Agave
Salt as needed
1 pack of corn tortillas
1. In a small sauce pan, cover chicken with water, and bring to a boil. Cover and simmer for about 30 minutes. Meanwhile, prep the onion and garlic. Set aside. When the chicken finishes, remove from water and when cool enough to handle, shred with a fork into bite sized pieces.
2. Heat oil in a saute pan over medium heat. Add onion and garlic, saute till fragrant, then season with suave agave. Add chicken, chilies, and two tablespoons of enchilada sauce. Mix well, remove from heat.
3. Locate yourself a proper baking dish. For this recipe we used a rectangle stoneware casserole dish. Spray with pan spray. To assemble the enchiladas, take one tortilla, coat with enchilada sauce, then add a few spoonfuls of chicken mix, and a spoonful of black beans. Wrap up the tortilla and place it in the dish, seam side down, so it maintains it's shape and integrity. Repeat this process until the dish is full, don't be afraid to push them together, the pan should be totally full when you are finished.
4. Cover enchiladas with remaining enchilada sauce, then spread cheddar evenly over the top of the dish. Finish with sliced jalapeno, and bake in a 350 degree oven for 25-30 minutes.
Enjoy these enchiladas with some sour cream, salsa, or a few shots of hot sauce.
Save any leftover sauce and chicken. These ingredients make a great rice bowl the next day. Two meals in one! Can't go wrong with that.