Hey guys! I hope everyone had a wonderful weekend. I’m currently battling some awesome food poisoning (I think or a really gross flu) so the thought of food is making want to get sick right now. I do have to share this recipe I got on Pintrest from Gimme Some Oven. Photo credit here. Like I have said I don’t want to spend my life making my food pretty nor do I want it to go cold when I am trying to eat it. So the photo is from her site where all her photos are beautiful! I served these to Sean and his coworker and both said they were fantastic. I only ate a small portion and covered it in salad but it was good. Below is the recipe from her site, adapted just a tad to what I did.
- Vegetable oil
- 1 small onion, peeled and diced
- 1.5 pounds boneless chicken thighs
- salt and pepper
- 1 (4-ounce) can diced green chiles
- 1 (15.5 ounce) can black beans or lentils, rinsed and drained
- 6 large flour tortillas
- 1 Bag Mexican-blend shredded cheese
- 1 batch red enchilada sauce, or 2 cups store-bought enchilada sauce
- (optional: chopped fresh cilantro and scallions)
Preheat oven to 350 degrees F. Prepare your enchilada sauce, if making homemade. I did use her homemade enchilada sauce and I think it added more of a freshness and authentic aspect to the dish. Mine was a little runny when making it to her specifications so I just added a tad more flour in to thicken it up. It really took no time at all so I suggest if you have the spices on hand making it. If not just get the store bought.
In large skillet, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with salt and pepper. Sauté until the chicken is cooked through, stirring every now and then for an even cook. Remove from heat and set aside.
In your baking dish put a little bit of the enchilada sauce down so the enchiladas don’t stick. Assembling the enchiladas is easy peasy! Take a tortilla and put some of the sauce on the inside like you were saucing a pizza only a thin amount. Then add a row of the beans, a row of the chicken mixture and some cheese. Wrap it up like she does or roll it like a burrito, the preference is yours. I’m a burrito roller, I don’t like ingredients getting out. All in your specific taste though. Continue with the remaining tortillas using up all the chicken mixture. I didn’t use all the beans, but I am not a huge bean fan. You can always save them for other recipes in the near future or ditch them. Once all your tortillas are rolled, pour your remaining enchilada sauce over them and the rest of the cheese.
Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro and scallions if desired. I served mine with a side salad and sour cream. Guacamole and some salsa would also be a wonderful touch!