Chicken Enchiladas
Here's how we like our Chicken Enchiladas - made a lot like Trisha Yearwood's recipe only with a few tweaks depending on what I have on hand at the time.
Equipment
- Glass Baking Dish
- Oven
Ingredients
- 1 Heaping Tablespoon of Coconut Oil
- 1 lb. of Chicken Tenderloins
- 1 Handful of Taco Seasoning
- Half of a Medium-Size Onion [Diced]
- 4 oz. of Cream Cheese
- Soft Tortilla Shells
- Shredded Monterrey Jack Cheese
- Optional Toppings of Choice: Salsa Picante Sauce, Additional Veggies, etc.
Instructions
- Begin by grilling your chicken tenderloins in a pan of heated coconut oil seasoning the chicken with taco seasoning (as little or as much as you like!).
- 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.
- After this step is complete, cover the enchiladas with shredded Monterrey Jack cheese (Any cheese will do!). You may also want to drizzle salsa or picante sauce and or additional veggies across the top as well.
- Bake on 350 degrees for 45 minutes.