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Chicken enchiladas are a real crowd pleaser and great for weekday dinners.
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Best Ever Chicken Enchiladas
I'm going to make tonight this wonderful Chicken Black Bean Enchiladas. I'm going to do all the work to do the chicken. And in the filling, I'm going to get some extra onion and some extra chicken for meals later in the week.
Okay, half a cup of onion goes in here. And while that starting to sizzle half a cup of onion is going into some peccant roast beef sandwiches later in the week. All right, now also to the onion I need two teaspoons of chopped garlic or two garlic cloves if you’ve got the time and the inclination to chop it yourself.
This is the pre-minced. I must put it jar through a jar this whole week no kidding. You’d love it such a time saver. There we go starting to just get a little bit golden brown. Getting the flavor of the onion and the garlic into the oil and now I'm going to add all two pounds of the chicken.
So while this, this takes about five minute for the chicken to be golden brown and cook through and while that happens I can get together the other ingredients that are going to go in. All right, I've got some black beans. I love can black beans and I can even imagine cooking with beans that I've had to soak overnight that’s not the quick fix strategy for me. I'm going to need some salsa get that open and ready to go. And then I'm going to use a whole can of these diced green chillies.
And give them a rough chop. This smell great as you chopped into them, you can—I can almost feel the heat. Oh, this smells wonderful. So simple and it smell so good. You know when you refrigerate hot things. It’s best to spread it out and keep them in smaller portion so they cool off quicker when they get into the refrigerator. There, okay, we got about half of that chicken out of there. For our Greek pasta salad with chicken, so I'm going to let that cool just a tiny bit before I put it in the refrigerator.
Now to this pan we’ve turned down a little bit. You can add those drained black beans, the chopped chillies, third of a cup of a prepared salsa it’s not exact here. I just need a little bit of cilantro. There are some in the fridge. Just two tablespoons, so I'm just going to grab the whole bunch right in the cutting board. Get two tablespoons out of here. Okay, there now I'm going to take this off the heat and just turn the heat off under heat. Give this a stir and I start assembling the enchiladas.
All right, now I'm just going to divide this filling into four equal portions. We tried to be fair but we’re dealing out the filling. So you just roll this over, here we go. And we squeeze them together see how they hold each other together. All right, now we need cheese again this is not an exact size but I'm going to put about one and third cups of Monterey jack and then a little cheddar for color. All we really need to do is bake this just so the cheese melts. 10 to 15 minutes at 400 degrees until the cheese is nice and melted and gooey, love it, just enough time for me to put together a vegetable plate.
I love the pealed baby carrots. I've got some broccoli here, put them on a pretty plate. I'm going to use this great branch on the side. Oh, they're bubbly and perfect. Oh, look at that cheese. That is beautiful. I have to take a little taste. Those were nice and hot little chillies and the black beans. This all came so fast in the salsa.