Olive oil Boneless skinless chicken breast Onion Chicken taco seasoning Black beans Red enchilada sauce Tomato sauce Sour cream Green chilies Fresh chopped cilantro Shredded Mexican cheese blend Flour tortillas
Cook chicken and onion until done. Add taco seasoning and water, cook until liquid is absorbed, then add black beans and warm through.
Add all sauce ingredients to a blender and pulse until smooth. Tip: this step can be done in advance!
Lay the flour tortillas on a board. Divide the chicken mixture evenly between each tortilla. Add sauce and cheese. Roll and place in prepared baking dish seam side down.
Cover with remaining sauce and cheese. Place in oven, uncovered, and bake until warm and the cheese is bubbly. Serve.
No, you do not have to cover your baking dish while cooking. Because the internal enchilada mixture is already cooked
Some recipes call for enchilada sauce in the filling, and others do not. To keep them from sticking to the bottom, a small amount of sauce is often added to the bottom of the dish.