BEST CHICKEN ENCHILADAS EVER!



No kidding. These seriously are the best enchiladas ever, and it’s all due to a special (and easy) homemade enchilada sauce that will rock your socks off.

INGREDIENTS:
  • 2 tablespoons avocado oil (or any mild oil)
  • 1 small white onion, peeled and diced
  • 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (*or see substitution below for using pre-cooked shredded chicken)
  • sea salt and black pepper
  • 1 (4-ounce) can diced green chiles
  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 8 large flour tortillas
  • 3 cups Mexican-blend shredded cheese
  • 1 batch red enchilada sauce, or 1 can store-bought enchilada sauce
  • optional toppings: fresh cilantro, diced red onions, avocado, sour cream
DIRECTIONS:
  1. Preheat oven to 350 degrees F.  Prepare your enchilada sauce, if making homemade.
  2. 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.
For full direction, you can go to: https://www.gimmesomeoven.com

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