Mexican food is one of my family’s favorite types of foods. We love all the fresh flavors and my kids secretly love it for the meat and cheese in almost every meal. This recipe is definitely one of my family’s favorites!
When I had my third child, and I had some wonderful friends bring us meals, this one was one of our favorites. I have tweaked the recipe and made it my own, but was definitely inspired my the original meal.
This recipe can be made even faster if you don’t have to boil chicken, but have leftover chicken from the night before or if you have rotisserie chicken from the store you if you want to make this recipe in about 30 minutes.
I hope you and your family enjoy this one as much as we do.
Chicken Enchiladas with Green Salsa
Easy, quick chicken enchiladas made with green salsa.
Equipment
- 9×13 Pyrex Dish
- Stand Mixer (Optional for shredding chicken)
- Aluminum Foil or Parchment Paper
Ingredients
- 1 lb of chicken breasts boneless
- 1 15oz can black beans drained & rinsed
- 1/2 cup green salsa
- 1/3 cup cilantro chopped
- 1/4-1/3 cup of shredded cheese
- Salt and Pepper
- 8 in Tortillas
Instructions
- Boil chicken for 20-30 mins til it hits 165 degrees Fahrenheit
- Shred Chicken with Stand Mixer (Whisk Attachment( or with two forks in a bowl.
- Add Black beans, cilantro, cheese and salsa and mix
- Scoop onto tortillas and roll up
- Bake 375 for 20 mins covered, can uncover for last 5 minutes
Notes
If you already have chicken prepared or use a rotisserie chicken from the store, this recipe cook time will be cut in half. Simply skip the boiling chicken part and just make sure it’s shredded, assemble enchiladas and bake.