Ancho Chicken Enchiladas
"This Ancho Chicken Enchiladas recipe is easy to make, full of big flavor, nice and cheesy and filled with chicken and beans, and perfect for Cinco de Mayo or anytime you’re feeling like Mexican food!..."
INGREDIENTS
•
2 tablespoonsavocado oil(or vegetable oil, or any other neutral oil)
•
1 small white onion, peeled and diced
•
1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (*or see substitution below for using pre-cooked shredded chicken)
•
salt and pepper
•
1 (4-ounce) can diced green chiles
•
1 (15.5-ounce) can pintobeans, rinsed and drained
•
8 large flour tortillas
•
3 cups Mexican-blend shredded cheese
•
1 batchAncho Enchilada Sauce (see below)
•
chopped fresh cilantro, for topping
•
2 tablespoonsavocado oil(or vegetable oil, or any other neutral oil)
•
2 tablespoonsall-purpose or gluten-free flour
•
4 tablespoons ancho chili powder
•
1/2 teaspoon garlic powder
•
1/2 teaspoon salt
•
1/2 teaspoon ground cumin
•
1/4 teaspoon dried oregano
•
2 cups chicken or vegetable stock
Comments & Reviews
Just A Pinch Sweepstakes