Saturday, February 2, 2019
I know that food bloggers are never prone to hyperbole.But with these enchiladas, I stand by the title that I gave to this recipe in my very first year of food blogging.
These truly are the best chicken enchiladas ever!
Everyone loves these enchiladas!
So since this recipe has been buried in the archives for years, I thought I would pull it back up today to share the enchilada love with you. Hope you all enjoy these as much as I have!
No kidding. These seriously are the best enchiladas ever, and it’s all due to a special (and easy) homemade enchilada sauce that will rock your socks off.
YIELD: 8 SERVINGS
BEST CHICKEN ENCHILADAS EVER!
TOTAL TIME: 1 HOUR
PREP TIME: 15 MINS
COOK TIME: 45 MINS
INGREDIENTS:
2 tablespoons avocado oil (or any mild oil)
1 small white onion, peeled and diced
1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (*or see substitution below for using pre-cooked shredded chicken)
sea salt and black pepper
1 (4-ounce) can diced green chiles
1 (15.5 ounce) can black beans, rinsed and drained
8 large flour tortillas
3 cups Mexican-blend shredded cheese
1 batch red enchilada sauce, or 1 can store-bought enchilada sauce
optional toppings: fresh cilantro, diced red onions, avocado, sour cream
INSTRUCTION
