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!
I call her recipes real people food as they are usually down-to-earth and easy to relate to – just how I like my food…whatever that means.
Coconut Oil Chicken Tenderloins Taco Seasoning Onion Cream Cheese
Get Full Ingredients
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. 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 black beans and 4 oz. 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.
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