Cilantro Chicken Enchiladas
Easy · 14 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 1 pkg large flour tortillas
- 1 can black beans, drain and rinse
- 1/2 cup sliced green onions
- 1 tsp fresh-diced garlic
- 1/2 cup frozen corn
- 1 cup chopped fresh cilantro
- 28 oz green enchilada sauce
- 4 oz canned diced chiles
- (add 1 chopped fresh jalapeno pepper)
- 2 1/2 cups or one more large package mixed Mexican cheese and 1/2 cup shredded mozzarella cheese
- 2 large skinless, deboned chicken breasts; cut into bite sizes, cook in olive oil
- 1/2 cup baby tomatoes, sliced in half
- 1 small can black olives, sliced
- 1/4 cup of fresh parsley for garnish
Instructions
- Preheat oven to 375*F.
- Cook bite size chicken breast bites in 1 Tbsp olive oil, lightly brown on both sides. Set aside.
- Mix black beans, green onion, jalapeno, corn, 2 cups Mexican cheese, cilantro, garlic, 1/2 cup enchilada sauce, and chicken in large bowl. Stir until blended.
- In 9x13 pan, lightly covered bottom with 1/2 cup enchilada sauce. Fill each tortilla with mix, roll and lay seam side down in pan. Pour leftover enchilada sauce on top.
- Bake for 40 minutes or until hot and bubbly.
- The last 15 minutes of cooking, sprinkle mozzarella mix, rest of Mexican cheese on top. Continue cooking util hot and bubbly.
- After casserole is baked, remove and decorate with baby tomatoes and olives on top, sprigs of parsley and cilantro.
Tags: pepperplate-import