Chicken, Black Bean, and Caramelized Onion Enchiladas Verde
Servings 4
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!