Ingredients
2 large chicken breasts
2 cups red enchilada sauce*, divided
2 oz cotija cheese
2 cups shredded cheese (Mexican blend), divided
1 can 4.5oz can fire roaster green chilis
1 15.5 oz can black beans, drained
6 medium sized tortillas**
Sour cream
Avocado
Cilantro
Instructions
Preheat oven to 425°F
Place 2 large chicken breasts in a small baking pan
Sprinkle with salt
Bake for 30 minutes until cooked through, cool
Reduce oven heat to 400°F
Slice chicken into thin strips or shred
Add the chicken, 1 cup enchilada sauce, cotija cheese, shredded cheese, green chilis and black beans to a large bowl, mix
Fill each tortilla with a generous helping of the chicken enchilada mixture, roll to close, place in cast iron skillet, repeat with all tortillas
Top with remaining enchilada sauce (1 cup) and shredded cheese (1 cup)
Bake for 20 minutes (at 400°F)
Serve topped with cilantro, avocado*** and sour cream if desired
Notes
- Prep Time: 10 mins
- Cook Time: 50 mins