This is one of my favorite chicken recipes because it is so easy and flavorful. You can make super cheesy enchiladas by adding extra cheddar to the stuffing mix.
1 ½ chicken breasts (about 12 oz.)
3 cups water
1/2 cup diced onion
2 garlic cloves, minced
2 Tbsp. oil
1 (4 oz.) can diced green chiles, with juice
1 (15 oz.) can black beans, drained and rinsed
1/3 cup sour cream
1 (19 oz.) can red enchilada sauce
¼ tsp. cumin
1 package flour tortillas (8-inch)
1 cup shredded Mexican blend cheese
1 (3.8 oz.) can sliced black olives
Add chicken to a medium-sized stock pot and add water. Bring to a boil for 20 minutes. Using 2 forks, pull the chicken apart to shred it.
Meanwhile, in a medium fry pan, heat the oil and add onions. Sauté for 3-5 minutes, then add garlic. Remove from the heat and add diced green chiles.
In a medium mixing bowl, stir together chicken, onion mixture, black beans, sour cream, cumin, and ¼ cup enchilada sauce. Spread another ¼ cup of sauce around the bottom of a 9”x13” baking dish.
Place about ½ cup of chicken mixture in each flour tortilla. Roll into enchiladas and place in the baking dish
Cover enchiladas with the remaining sauce and bake in the oven, uncovered, for 15 minutes.
Top the enchiladas with cheese and olives and return to the oven for another 15 minutes or until cheese is melted and beginning to brown.