Enchiladas are very simple and delicious and they are quick to make with little clean-up. I used the leftover chicken from my Southwestern Roasted Chicken and it worked really well. I love 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 isn’t a fan. Oh well – can’t please them all.
Chicken, Black Bean, and Caramelized Onion Enchiladas Verde:
- 8-10 corn tortillas
- 1 onion sliced thinly
- 1-2 tsp olive oil
- Sea Salt, to taste
- 2 cups of leftover chicken, shredded
- 1 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 cheddar cheese, shredded
How to Make Chicken, Black Bean, and Caramelized Onion Enchiladas Verde
Preheat oven to 350 degrees.
Heat olive oil in a large skillet over medium heat. Add the onions and sauté until caramelized, about 20 minutes. Season with sea salt and set aside.
Wet a dishcloth or several paper towels and ring out. Place the corn tortillas inside and cook them in the microwave for 60-90 seconds until soft and pliable.
Coat a large baking dish with cooking spray. Pour a bit of enchilada sauce over the bottom of the baking dish.
Take a corn tortilla and spoon chicken along the center, next add onions then finally a spoonful of beans. Roll and place in pan. Repeat until finished.
Add the rest of the enchilada sauce over the top of the enchiladas. Top with cheese and olives.
Bake covered in tinfoil (spray the top of the foil with cooking spray to keep the cheese from sticking) for 30 minutes.
Serve with sour cream and fresh cilantro if desired. Enjoy!
Click here for the printable recipe – For the Love of Cooking.net