Simple Way to Prepare Gordon Ramsay Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, chicken enchiladas w/ black beans and mexican chopped salad. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have chicken enchiladas w/ black beans and mexican chopped salad using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad:

1. Take 2 tbs vegetable oil
2. Take 1 small white onion peeled and diced
3. Get 1.5 pounds boneless skinless chicken breast diced into small 1/2 in pieces
4. Make ready salt and pepper
5. Get 1 (4 oz) can diced green chillies
6. Prepare 2 cup rice cooked
7. Make ready 8 large flour trotillas
8. Make ready 3 cups mexican blend shredded cheese
9. Take Optional: 1/4 cup chopped fresh cilantro
10. Make ready tortillas
11. Get enchilada sauce

Instructions to make Chicken Enchiladas w/ Black Beans and Mexican Chopped Salad:

1. Preheat over oven to 350 degrees F. Preheat enchilada sauce, if making homemade
2. In large skillet, heat oil over medium high heat. Add onion and sauté for 3 min, stirring occasionally. Add diced chicken and green chilies, and season with salt and pepper. Sauté for 6-8 min, stirring occasionally, or untill the chilies, and the chicken is cooked through. Remove from heat and set aside.
3. Lay out a tortilla and spread table spoons of sauce over the surface of the tortilla. Ad beans in a line down the middle of of the tortilla then ad in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9x 13- inch baking dish. Repeat with remaining ingredients. then spread the remianin enchilada sauce on top of tortillas and sprinkle on the remaining shreded cheese.
4. Bake uncovered for 20 min then enjoy!

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