Description
Delicious dish for dinner you can prepare quick and easy: Homemade Chicken Enchiladas.
Ingredients
2 tbsp. avocado oil
2 red onions, diced
2–3 garlic cloves, diced
21 oz. (600g) chicken breasts, diced
1 red bell pepper, diced
1 can (14 oz./400g) black (chili) beans
6–8 large wholemeal tortillas
9 oz. (250g) shredded cheese (e.g. mozzarella & cheddar), plus more if needed
1 glass enchilada sauce
some fresh cilantro, chopped
some sour cream (optional)
Instructions
1. Prepare the enchilada sauce or get your pre-made sauce ready. Preheat the oven to 350°F (180°C). Peel and dice the onions and garlic, clean the chicken and cut into small pieces, wash and dry the bell pepper, remove the insides and cut into small pieces. Set all aside.
2. Heat up a large pan with the avocado oil over medium-high heat. Add the diced onions and garlic and sauté until soft and glossy. Add the diced chicken and fry until nicely browned from all sides – about 4-5 minutes. Add the diced bell pepper and cook for 2-3 minutes longer. Drain the beans (if you use beans in chili sauce you can add that too) and add to the pan – cook everything for several minutes and let the liquid in the pan thicken up a bit. Remove from the stove.
3. To assemble the enchiladas add about a tablespoon of the enchilada sauce on a tortilla, add a good amount of the chicken filling on top and sprinkle with some of the cheese mix. Roll up the tortilla and place in a large casserole dish. Repeat with the remaining tortillas and place them close to each other in the casserole dish. Spread the remaining enchilada sauce on the tortillas and sprinkle with cheese. Bake for about 20-22 minutes until the cheese has melted nicely and the tortillas are slightly crisp. Serve with some chopped cilantro and sour cream (optional).
Notes
Enjoy cooking!