If you are craving some Mexican food, try this chicken enchilada recipe. It's one of the easiest Mexican recipes to make at home. A great addition to your weekly meal plan. It's so affordable to make and very filling.
Preheat the oven to 350°F. In a large skillet, heat oil over medium-high heat. Cook the onion for about 2 minutes, add garlic then keep stirring for 1 minute.
Add the chicken cubes and cumin. Cook for 2 minutes. Add green chilies and stir for 4-5 minutes or until the chicken is cooked through. Add black beans, corn, and black olives. Stir for 1 minute. Taste and adjust the seasoning with salt and black pepper.
Brush a tortilla with a small amount of red enchilada sauce. Add some of the chicken mixture, cheese, and green onion. Roll up the tortilla then place in a greased 9 x 13-inch baking dish. Repeat this process with the remaining tortillas.
Pour the remaining enchilada sauce on top. Sprinkle with the remaining shredded cheese, chopped green onions, and 1 tbsp of diced black olives. Bake for 15-20 minutes until the cheese is melted and the tortillas are slightly crips on the outside. Serve with toppings of your choice.
Store the chicken enchiladas in an airtight container. The leftover will last up to 2 days in the fridge or 3 months in the freezer.
Here's the instruction on how to make your own
Calories: 503kcalCarbohydrates: 41gProtein: 36gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 94mgSodium: 1425mgPotassium: 696mgFiber: 8gSugar: 7gVitamin A: 892IUVitamin C: 9mgCalcium: 357mgIron: 3mg