Easiest Way to Make Jamie Oliver Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, chicken enchiladas w/ black beans and mexican chopped salad. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook chicken enchiladas w/ black beans and mexican chopped salad using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad:

1. Take vegetable oil
2. Get small white onion peeled and diced
3. Get boneless skinless chicken breast diced into small 1/2 in pieces
4. Get salt and pepper
5. Get can diced green chillies
6. Get rice cooked
7. Make ready large flour trotillas
8. Make ready mexican blend shredded cheese
9. Get Optional: 1/4 cup chopped fresh cilantro
10. Get tortillas
11. Make ready enchilada sauce

Instructions to make Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad:

1. Preheat over oven to 350 degrees F. Preheat enchilada sauce, if making homemade
2. In large skillet, heat oil over medium high heat. Add onion and sauté for 3 min, stirring occasionally. Add diced chicken and green chilies, and season with salt and pepper. Sauté for 6-8 min, stirring occasionally, or untill the chilies, and the chicken is cooked through. Remove from heat and set aside.
3. Lay out a tortilla and spread table spoons of sauce over the surface of the tortilla. Ad beans in a line down the middle of of the tortilla then ad in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9x 13- inch baking dish. Repeat with remaining ingredients. then spread the remianin enchilada sauce on top of tortillas and sprinkle on the remaining shreded cheese.
4. Bake uncovered for 20 min then enjoy!

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