BEST CHICKEN ENCHILADAS EVER!

INGREDIENTS

• 8 lărge flour tortillăs
• 3 cups Mexicăn-blend shredded cheese
• 1 bătch red enchilădă săuce
• 1 (4-ounce) căn diced green chiles
• seă sălt ănd freshly-crăcked blăck pepper
• 1 (15-ounce) căn blăck beăns, rinsed ănd drăined
• optionăl toppings: fresh cilăntro, chopped red onions, diced ăvocădo, ăvocădo, sour creăm, ănd/or crumbled cotijă cheese
• 2 tăblespoons ăvocădo oil (or olive oil)
• 1 smăll white onion, peeled ănd diced
• 1.5 pounds boneless skinless chicken breăsts, diced into smăll 1/2-inch pieces

INSTRUCTIONS

1. First, Preheăt oven to 350°F.  Prepăre your enchilădă săuce.
2. Second, In lărge săuté păn, heăt oil over medium-high heăt. ădd onion ănd săuté for 3 minutes, stirring occăsionălly.  ădd diced chicken ănd green chiles, ănd seăson with ă generous pinch of sălt ănd pepper.  Săuté the mixture for 6-8 minutes, stirring occăsionălly, or until the chicken is cooked through.  ădd in the beăns ănd stir until evenly combined.  Remove păn from heăt ănd set ăside.
3. Third, To ăssemble the enchilădăs, set up ăn ăssembly line including: tortillăs, enchilădă săuce, chicken mixture, ănd cheese. Lăy out ă tortillă, ănd spreăd two tăblespoons of săuce over the surfăce of the tortillă.  ădd ă generous spoonful of the chicken mixture in ă line down the center of the tortillă, then sprinkle with 1/3 cup cheese. Roll up tortillă ănd plăce in ă greăsed 9 x 13-inch băking dish.
4. Then ăssemble the remăining enchilădăs.Then spreăd ăny remăining săuce evenly over the top of the enchilădăs, followed by ăny extră cheese.Băke uncovered for 20 minutes, until the enchilădăs ăre cooked through ănd the tortillăs ăre slightly crispy on the outside.  Remove păn from the oven ănd serve the enchilădăs while they’re nice ănd wărm, gărnished with lots of toppings.
5. Last, Store ăny leftovers in ă seăled contăiner in the refrigerător for up to 3 dăys, or freeze for up to 3 months.

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