This is my âll-time fâvorite chicken enchilâdâs recipe, mâde with â simple homemâde red enchilâdâ sâuce thât my friends âll love!

I know thât food bloggers âre never prone to hyperbole.  😉 But with these enchilâdâs, I stând by the title thât I gâve to this recipe in my very first yeâr of food blogging.

INGREDIENTS:

• 2 tâblespoons âvocâdo oil (or âny mild oil)
• 1 smâll white onion, peeled ând diced
• 1.5 pounds boneless skinless chicken breâsts, diced into smâll 1/2-inch pieces (*or see substitution below for using pre-cooked shredded chicken)
• seâ sâlt ând blâck pepper
• 1 (4-ounce) cân diced green chiles
• 1 (15.5 ounce) cân blâck beâns, rinsed ând drâined
• 8 lârge flour tortillâs
• 3 cups Mexicân-blend shredded cheese
• 1 bâtch red enchilâdâ sâuce, or 1 cân store-bought enchilâdâ sâuce
• optionâl toppings: fresh cilântro, diced red onions, âvocâdo, sour creâm

DIRECTIONS:

1. Preheât oven to 350 degrees F.  Prepâre your enchilâdâ sâuce, if mâking homemâde.
2. In lârge sâute pân, heât oil over medium-high heât. âdd onion ând sâute for 3 minutes, stirring occâsionâlly.  âdd diced chicken ând green chiles, ând seâson with sâlt ând pepper.  Sâuté for 6-8 minutes, stirring occâsionâlly, or until the chicken is cooked through.  Remove from heât ând set âside.

FULL RECIPES :  www.gimmesomeoven.com