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<\/p>\n<\/p>\n
2 tablespoons avocado oil (or olive oil)<\/p>\n
1 small white onion, peeled and diced<\/p>\n
1 1\/2 pounds boneless skinless chicken breasts, diced into small 1\/2-inch pieces<\/p>\n
1 (4-ounce) can diced green chiles<\/p>\n
sea salt and freshly-cracked black pepper<\/p>\n
1 (15-ounce) can black beans, rinsed and drained<\/p>\n
8 large flour tortillas<\/p>\n
3 cups Mexican-blend shredded cheese<\/p>\n
1 batch red enchilada sauce<\/p>\n
optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and\/or crumbled cotija cheese<\/p>\n
Prep oven and enchilada sauce. Preheat oven to 350\u00b0F. Prepare your enchilada sauce.<\/p>\n
Saut\u00e9 the filling mixture. In large saut\u00e9 pan, heat oil over medium-high heat. Add onion and saut\u00e9 for 3 minutes, stirring occasionally.<\/p>\n
Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Saut\u00e9 the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.<\/p>\n
Add in the beans and stir until evenly combined. Remove pan from heat and set aside.<\/p>\n
Assemble the enchiladas. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese.<\/p>\n
Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1\/3 cup cheese.<\/p>\n
Roll up tortilla and place in a greased 9 x 13-inch baking dish.<\/p>\n
Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.<\/p>\n
Bake. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.<\/p>\n
Serve. Serve the enchiladas immediately while they\u2019re nice and hot and melty, garnished with lots of fresh toppings. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
How to make Chicken Enchiladas Ingredients: 2 tablespoons avocado oil (or olive oil) 1 small white onion, peeled and diced 1 1\/2 pounds boneless skinless chicken breasts, diced into small 1\/2-inch pieces 1 (4-ounce) can diced green chiles sea salt and freshly-cracked black pepper 1 (15-ounce) can black beans, rinsed and drained 8 large flour […]<\/p>\n","protected":false},"author":1,"featured_media":4102,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[62],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4101"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=4101"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4101\/revisions"}],"predecessor-version":[{"id":4103,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4101\/revisions\/4103"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/4102"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=4101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=4101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=4101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}