Chicken Enchiladas
Prep Time: 20 mins | Cook Time: 30 mins | Course: Dinner | Serves: 6
Chicken, colby-jack cheese, pinto beans, caramelized onion and olives stud these cheesy enchiladas. Enjoy with pico de gallo and sour cream. Links are included below if you’d like to check out my pinto beans and\or enchilada sauce from scratch.
1Tbsp olive oil
1 onion, diced
3 chicken thighs
12 oz enchilada sauce
3.8 oz sliced olives
1 cup pinto beans, drained
4 cups shredded colby-jack shredded cheese, divided
12 corn tortillas
Pico de gallo and sour cream, for garnish
Saute onion and olive oil in a large skillet until lightly caramelized or a bit darker than translucent. Remove from the skillet and place in a large mixing bowl. Add enchilada sauce and simmer chicken until cooked through, turn off the heat. Shred the chicken with two large forks and add to the mixing bowl, leaving the sauce in the skillet. Stir in with the olives, pinto beans and 3 cups of cheese. Warm the tortillas in the skillet and turn so both sides are coated with sauce. Have a 9x13 pan nearby and preheat the oven to 350*. Spoon a generous amount of the chicken filling into the warmed tortillas and place in the pan with seam side down. Top with additional sauce when finished and sprinkle the remaining cup of cheese over the top. Bake for about 20-30 minutes or until the cheese has melted and the enchiladas are warmed throughout. Serve with pico de gallo and some sour cream on the side.
