Main Dish · Recipes

Chicken Enchiladas

One of my mothers favorite region of cuisine is mexican food! So she and I created these one night we were craving mexican food!

Chicken Enchiladas * low crab

Ingredients
2 tablespoons vegetable oil
1 small white onion, diced
1 can(4 oz) green chilies
1 ½ pound chicken breast, cut into bite sized pieces
1 ( 15 oz) can low sodium black beans, drained
8 flour tortillas ( Tortilla Factory low carb)
1 large can red enchilada sauce ( green if you prefer)

9×13 baking dish

Directions

Preheat oven 350°F

  • In large skillet heat oil, add onion and sauté 3 minutes.
  • Add diced chicken and green chilies ( season with salt and pepper) sauté 6-8 minutes until chicken is cooked
  • Set aside off heat

Assemble enchiladas

  • Lay out tortilla, add spoonful of enchilada sauce to center
  • add 2 spoonful’s of chicken mixture and 1 spoonful of black beans
  • Roll tortilla up and place seam side down.
  • Repeat till finished with all 8 tortillas
  • Any extra chicken place on top of enchiladas and pour remaining enchilada sauce over the top.

Bake uncovered 20 minutes

Serving suggestions:

Serve with toppings ( avocado, cilantro, onion or cheese)

xoxo Pamela

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