Easiest Way to Make Delicious Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad

Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad. Repeat with remaining ingredients. then spread the remianin enchilada sauce on top of tortillas and sprinkle on the remaining shreded cheese. Heat oil in a large skillet over medium heat. Pair this salad with Crockpot Mexican Chicken or Instant Pot Chicken Enchiladas for a tasty meal.

More Ways to Use Black Bean Corn Salad. This recipe is easy to make ahead. Beans in a salad always help you feel full, and this one has added roasted chicken to make it feel more like a main dish salad. You can have Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad

1. It's 2 tbs of vegetable oil.
2. You need 1 of small white onion peeled and diced.
3. It's 1.5 pounds of boneless skinless chicken breast diced into small 1/2 in pieces.
4. It's of salt and pepper.
5. It's 1 (4 oz) of can diced green chillies.
6. It's 2 cup of rice cooked.
7. It's 8 of large flour trotillas.
8. Prepare 3 cups of mexican blend shredded cheese.
9. You need of Optional: 1/4 cup chopped fresh cilantro.
10. It's of tortillas.
11. Prepare of enchilada sauce.

Iceberg lettuce is the lettuce of choice in this salad, and it's often the type of lettuce you see most in tacos salad recipes. The canning liquid from the black beans turns into a silky sauce for the chicken fill-ing. Slideshow: More Mexican Recipes In a large heavy skillet, heat the oil over medium high heat until hot. In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese.

Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad step by step

1. Preheat over oven to 350 degrees F. Preheat enchilada sauce, if making homemade.
2. In large skillet, heat oil over medium high heat. Add onion and sauté for 3 min, stirring occasionally. Add diced chicken and green chilies, and season with salt and pepper. Sauté for 6-8 min, stirring occasionally, or untill the chilies, and the chicken is cooked through. Remove from heat and set aside..
3. Lay out a tortilla and spread table spoons of sauce over the surface of the tortilla. Ad beans in a line down the middle of of the tortilla then ad in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9x 13- inch baking dish. Repeat with remaining ingredients. then spread the remianin enchilada sauce on top of tortillas and sprinkle on the remaining shreded cheese..
4. Bake uncovered for 20 min then enjoy!.

In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Serving Options: this makes a delicious main dish salad served with grilled chicken (on the side or chopped and added to the salad). Also, another delicious addition is crispy tortilla strips on top (think crouton, only Mexican salad style). Versatile Ingredients: the ingredients for the salad (and really the dressing, too) are versatile. Play around with them to suit your tastes!