Chicken Enchiladas with Jalapenos

  • 1 can black beans
  • 1 can green enchilada sauce
  • 10 lg flour or whole wheat tortillas
  • 1 lg tomato
  • 1/2 yellow onion sliced
  • 6 jalapenos
  • 1 lg red bell pepper
  • olive oil
  • 1/4 cup apple cider vinegar
  • salt/peppa
  • 2 tbsp chilli lime seasoning or taco seasoning
  • 1/2 lb chicken
  • 1 lime
  • 1/2 cup queso fresco
  1. pre-heat oven to 350°F
  2. heat olive oil and onion in a large skillet
  3. once onions start turning opaque add chicken and taco seasoning
  4. cook chicken breasts until cooked though
  5. remove chicken from pan and let cool
  6. seed and slice jalapenos and bell pepper, slice tomato and add it all to the skillet along with the black beans along with the apple cider vinegar and lime juice, cook on low heat for 10 minutes
  7. meanwhile, dredge tortillas in the enchilada sauce
  8. shred chicken
  9. in a baking pan, begin filling and rolling tortillas with shredded chicken and the bean/pepper concoction
  10. pour all additional sauce on top and bake for 30 minutes
  11. crumble queso on top and put under broiler for 3 more minutes or until browned and crispy


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