Chicken, Black Bean and Caramelized Onion Enchiladas Verde

I had some leftover Southwestern roasted chicken, so I made these chicken, black bean, and caramelized onion enchiladas verde. I especially loved the flavor and texture of the caramelized onions and black beans combined with the chicken and tangy sauce. My husband, son, and I all love these enchiladas, but my daughter wasn’t a fan. Oh well–can’t please them all. I served these verde enchiladas with a Mexican wedge salad and lime & cilantro rice.

Chicken, Black Bean, and Caramelized Onion Enchiladas Verde

Ingredients:

• 1 tbsp butter or olive oil
• 1 onion sliced thinly
• Sea salt and freshly cracked black pepper, to taste
• 8-10 corn tortillas
• 2 cups of leftover chicken, shredded
• 1 (15-oz) can of black beans, drained and rinsed
• 1 (28-oz) can of green enchilada sauce
• 1 (3-oz) can of black olive slices (optional)
• Mexican blend of cheese or Monterey Jack cheese, shredded

Serving:

• Avocado, diced
• Green onions, sliced
• Cilantro, chopped
• Sour cream
• Hot Sauce

How to Make Chicken, Black Bean, and Caramelized Onion Enchiladas Verde:

Preheat oven to 350 degrees.

Caramelized the onions by heating the butter or olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, until caramelized, about 25-30 minutes. Season with sea salt and freshly cracked black pepper to taste, and set aside.  Side Note: If the onions become dry while cooking, add a tablespoon or 2 of water. 

Prepare the corn tortillas by wrapping them in a towel and microwaving for 30-60 seconds, until soft and pliable.

Prepare the enchiladas by coating a large 9 x 13-inch baking dish with olive oil cooking spray.

Pour some enchilada sauce over the bottom of the baking dish.

Spoon some chicken along the center of a corn tortilla, add onions, then a spoonful of beans. Roll and place in the prepared baking dish, seam-side down. Repeat until finished.

Pour the rest of the enchilada sauce over the top of the enchiladas. Top with cheese and olives.

Bake the enchiladas covered in foil for 20 minutes.

Remove the foil and cook for 5 minutes, or until the cheese is melted.

Serve with avocado, green onions, cilantro, sour cream, and hot sauce, if desired. Enjoy!

Chicken, Black Bean, and Caramelized Onion Enchiladas Verde

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Course: Main

Cuisine: Mexican

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Large skillet
• 9 x 13-inch Baking Dish

Ingredients

• 1 tbsp butter or olive oil
• 1 onion sliced thinly
• Sea salt and freshly cracked black pepper to taste
• 8-10 corn tortillas
• 2 cups of leftover chicken shredded
• 1 (15-oz) can of black beans, drained and rinsed
• 1 (28-oz) can of green enchilada sauce
• 1 (3-oz) can of black olive slices (optional)
• Mexican blend of cheese or Monterey Jack cheese, shredded to taste

Serving:

• Avocado diced
• Green onions sliced
• Cilantro chopped
• Sour cream
• Hot Sauce

Instructions

• Preheat oven to 350 degrees.
• Caramelized the onions by heating the butter or olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, until caramelized, about 25-30 minutes. Season with sea salt and freshly cracked black pepper to taste, and set aside.  Side Note: If the onions become dry while cooking, add a tablespoon or 2 of water.
• Prepare the corn tortillas by wrapping them in a towel and microwaving for 30-60 seconds, until soft and pliable.
• Prepare the enchiladas by coating a large 9 x 13-inch baking dish with olive oil cooking spray.
• Pour some enchilada sauce over the bottom of the baking dish.
• Spoon some chicken along the center of a corn tortilla, add onions, then a spoonful of beans. Roll and place in the prepared baking dish, seam-side down. Repeat until finished.
• Pour the rest of the enchilada sauce over the top of the enchiladas. Top with cheese and olives.
• Bake the enchiladas covered in foil for 20 minutes.
• Remove the foil and cook for 5 minutes, or until the cheese is melted.
• Serve with avocado, green onions, cilantro, sour cream, and hot sauce, if desired. Enjoy!

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