How to Make Chicken Enchiladas

by Cindi Johnston-Price

My families favorite dish


  • 2 large organic chicken breasts
  • Diced sweet onion
  • Diced red bell pepper
  • Rinsed organic black beans
  • Fresh cilantro
  • Scoop of light organic sour cream
  • Serrano pepper diced
  • Dash of chipotle seasoning
  • Greatest Tillamook Mexican cheese
  • Corn tortilla shells
  • Green enchilada sauce 2 cans
  • Black Olives, avocado slices & tomatos for garnish
  • Instructions

    Step 1

    Boil chicken, strain & shred, save the chicken broth for later

    Step 2

    Dice vegies

    Step 3

    Sprinkle generously with cumin & set aside

    Step 4

    Heat stainless Steele pan

    Step 5

    Sauté onions in olive oil until translucent

    Step 6

    Drain & rinse black beans

    Step 7

    Add the rest of the vegies & stir

    Step 8

    Add the shredde chicken to vegies with some of the chicken broth

    Step 9

    More cumin

    Step 10

    Add the beans and a little sea salt

    Step 11

    Add a couple scoops of sour cream, stir and let simmer

    Step 12

    Slightly brown flour tortilla shells and set aside

    Step 13

    Should look like this

    Step 14

    Preparing, stuffing and rolling shells

    Step 15

    Cover with remaining sauce, sprinkle with cheese, fresh cilantro & black olives (I was out) and bake at 375 degrees in oven for 35 minutes. Shells will get slightly brown. Set aside for 15 minutes

    Step 16

    Garnish & EAT!

    Step 17


    Step 18