Enchiladas

Rebecca Dunsworth @cook_2731994

See Red Enchilada Sauce recipe, and make that first, remembering it’s a double batch. To make this Keto friendly, eliminate the black beans and use egg thins (2 per enchilada) instead of tortillas.

Rebecca Dunsworth @cook_2731994

See Red Enchilada Sauce recipe, and make that first, remembering it’s a double batch. To make this Keto friendly, eliminate the black beans and use egg thins (2 per enchilada) instead of tortillas.

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Ingredients

2 tbspolive oil
1small onion, chopped
1.5 lbsboneless chicken (I prefer thighs, but breasts work too)
4 ozcan green chiles
1 canblack beans
8flour tortillas
3 cupsMexican cheese
to tasteavocado
to tastesour cream
to tastecilantro
to tasteCotija cheese, optional for serving

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Steps

1

Preheat oven to 350 degrees. Grease 9 x 13 baking pan or dish (I spray mine with Pam Olive Oil).
2

In sauté pan, heat oil over med-high heat. Add onion and cook until tender. Add chicken and green chiles, and cook until chicken is done, about 8 minutes. Add black beans and stir until mixed through. Remove from heat.
3

To build the enchiladas, I lay out the tortillas (or egg thins) and have an assembly line. Divide the meat mixture evenly across the tortillas. Repeat with the cheese. Add 2 tbsp red enchilada sauce to each tortilla, then roll and place seam side down in prepared pan.
4

Pour remaining enchilada sauce over the tops of the rolled tortillas (remember that the sauce recipe is for two batches). Bake uncovered for 20 mins. Serve with your favorite toppings. Enjoy!