Chicken Enchiladas Recipe
One of my favorite dishes are enchiladas. These enchiladas are one of my favorite kinds because it incorporates a lot of vegetables and protein. For any occasion that calls for Mexican food, these enchiladas would be perfect. I hope you enjoy!
2 medium onions
4 large bell peppers
1 large mushroom box
1 packet grilled chicken strips
1 tbsp TJ's taco seasoning
5 tbsp vegetable oil
10 large tortillas
1 can of black beans, washed and drained
1 packet Mexican style cheese
Thinly slice the onions, bell peppers, and mushrooms. In a large pan on medium heat, add 2 tbsp vegetable oil. Add the onion and cook until translucent. Add the bell peppers and cook for 2 minutes, then add the mushrooms and cook until most of the water cooks out. Add 1/2 tbsp of taco seasoning and finish cooking the vegetables. Chop the grilled chicken into bite-sized chunks. Slightly sauté the chicken strips with oil and add in 1/2 tbsp taco seasoning. Mix until it covers all the chicken and set aside. Keep the drained black beans ready. To assemble the enchilada, take some oil and grease the pan. In a tortilla, add some beans, the fajita veggies, and the chicken. Roll tightly and place in the pan. Continue until the pan is full. Pour the enchilada sauce on top until it is covered. Add some cheese on top. Place in a 350° oven for 10 minutes and your enchiladas are ready!