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Chicken and Black Bean Enchiladas

Louisa Clements
  • 50 minutes
  • Serves 4

INGREDIENTS

2 tbsp

canola oil

1

onion, chopped

2 cloves

garlic, minced

1

chipotle in adobo, seeds removed and minced

1 tsp

cumin

1/2 tsp

salt

2

boneless, skinless chicken breasts, cut into 1" pieces

1 19 ounce can

black beans, drained and rinsed

1/2 cup

salsa

1 cup

enchilada sauce, divided

8

large tortillas

1 cup

grated cheddar or Monterey jack cheese

1

avocado, diced

1 tbsp

fresh cilantro

1 person Recommend This Recipe