The original inspiration for these Chicken Enchiladas came from Trisha Yearwood – I just love the normal, everyday recipes she makes and shares on her show!
– Coconut Oil – Chicken Tenderloins – Taco Seasoning – Onion
Begin by grilling your chicken tenderloins in a pan of heated coconut oil seasoning the chicken with taco seasoning.
In the same pan, saute half of a medium-size onion [diced]. You may also want to add a small can of green chiles.
After your chicken is cooked through and your veggies are soft, toss in the [drained] black beans and 4 oz. (half a block) of cream cheese.
When the cheese has melted, begin filling tortilla shells with this delicious mixture.
Roll them up and lay them side-by-side in a 9 x 13 inch baking dish.