Ingredients
- Chicken fillet ( diced into small pieces; 1/2 -inch)- 1kg
- Any mexican spices- 3 tbsp
- Vegetable oil- 4-5 tbsp ( for frying
- Black beans- 1 can
- Corn Large Tortillas- 8
- Green chili( sliced)- 1-2
- Mexican shredded cheddar - 3 cups
- Homemade Red enchilada sauce- 1-1 1/2 cup
- Chopped cilantro- 1/4 cup- OPTIONAL
- Sour cream- as needed
- Salt- to taste
- Black pepper- to taste
Instructions
- Preheat your oven to 425 F/ 225 C.
- Heat some vegetable oil in a large skillet/ pan/ saucepan.
- Add the diced chicken, the green chili and Mexican spices. Mix well & make sure each piece is coated.
- Cook 20 minutes on medium heat stirring occasionally, or until the chicken is cooked through.
- Set it aside.
- ASSEMBLING CHICKEN ENCHILADAS
- Place 1 tortilla on a clean work surface. Spread 2 tablespoons of Red Enchilada sauce over the surface of the tortilla. Top with black beans ( 1 tbsp) , then add in a spoonful of the chicken mixture. Top with 1 -2 tbsp Mexican cheese. Roll up to enclose filling. Place in a greased ovenproof 13 x 9-inch dish.
- Repeat same with the remaining tortillas.
- Spread the enchilada sauce on top of the tortillas generously. Sprinkle on the remaining Mexican shredded cheese.
- Bake for 15-20 minutes or until the cheese melts & the enchiladas are heated through.
- Remove from the oven and serve immediately.
- Add some fresh chopped cilantro, sour cream if you'd like.
Notes
Equipment:
a medium skillet, 13 x 9 baking dish.