Cheesy Chicken Enchiladas

key ingredients:

Heat oil in a large skillet over medium heat. Add onion and saute for 2 minutes.


Add chicken and saute for 4 minutes, until golden brown and cooked through.


Sprinkle the taco seasoning and garlic over the chicken/onion mixture and stir to coat.


Stir in black beans, green chiles, and salsa and simmer for about 4 minutes, until sauce thickens and reduces.


Top each tortilla with a generous 1/2 cup chicken/bean mixture and 2 tablespoons cheese. Roll up tortillas and place them seam-side down, side-by-side in the baking dish.


Bake enchiladas for about 15 minutes, until heated through and top is golden.


Freeze for Later:

Pour 1/2 cup enchilada sauce in bottom of 9×13-inch freezer-safe casserole dish. Prep the casserole, following Steps 2-4 but don't bake.Label and freeze the casserole for up to 3 months.

This is a family favorite! ★★★★★ -Mary

Grab the full recipe below!

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