Chicken Enchiladas

This was my favorite recipe my dad would make when I lived back home with my parents.  I would beg him to make these all the time.

They are really easy to make, but take a little more time when it comes to prep work. They are SO worth it.  They are even better as leftovers the second day.


4 Chicken Breasts

Approximately 8 Tortillas

Onions (2 small or 1 large)

1 can Black Beans

1 can Diced Tomatoes

2 small cans (4oz) Chopped Green Chilis

1 packet Taco Seasoning

2 cans Red Enchilada Sauce

Shredded Mexican Cheese


Boil chicken breasts for 20-30 minutes or until done.
Shred with fork.
Chop onion

In big frying pan put shredded chicken, onion, can black beans, can diced tomatoes, 2 small cans chopped green chilis and a packet of taco seasoning and cook until onions soften. (I drained all of the cans except the tomatoes and it was enough moisture to get the seasoning mixed in)

Roll mixture into tortillas (think taco bell burrito size) don’t worry about closing the ends and place in casserole dish.

Cover with enchilada sauce.

Place in 350 degree oven until slightly bubbly.

Cover with cheese, place back in oven and wait until melts.

Viola! It’s ready! Enjoy!

A few tips:

I found it easiest to roll the enchiladas in the casserole dish, then you don’t have to worry about moving them.

Make sure the ends of the tortillas are stuffed down into the casserole dish because they can get a little burnt looking if they are sticking out.


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