BEST CHICKEN ENCHILADAS EVER! (With video)

This is my all-time favorite chicken enchilada recipe, made with a simple homemade red enchilada sauce that my friends all love.

Really, these enchiladas are pretty simple. They are filled with a chicken/onion/green chile mixture, black beans, and shredded cheese. But the secret ingredient which is an absolute must is…

Trust me. You won’t regret taking the extra time to make this red enchilada sauce. (And while you’re at it, make a double or triple batch and freeze or can or giveaway the leftovers!)

So to make the enchiladas, just spread a generous amount of sauce on each tortilla, then add on some black beans , the chicken/onion/green&yellow bell pepper some shredded cheese…

Remember to share this recipe  with loved ones.

…and then roll them up and place each enchilada in a large baking dish.  Then pour the extra enchilada sauce on top, and add on some extra cheese for good measure.  And gimme some oven!  I mean, bake it on up.  :)

20 minutes later, a steaming pan of delicious enchiladas will be ready to go.

But you’re probably just going to want to dive right in. Because as good as these look, smell and taste 10 times better.

INGREDIENTS:

Chicken :

2 Big bell pepper

2 Onions 

3 clovers of garlic 

3 Tbsp Olive oil

1 Tsp Salt

1 Tsp pepper

1 Tsp chilli powder

 A can of beans 

Parmesan cheese

cheddar cheese

Sauce  

 Tomato paste

1 Tbsp salt

1 Tbsp pepper

1 Tbsp dried oregano

DIRECTIONS:

To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese. Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.