Chicken Enchiladas with Green Salsa
Easy, quick chicken enchiladas made with green salsa.
Equipment
- 9x13 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.