CHICKEN ENCHILADAS
These cheesy chicken enchiladas are sure to spice up dinner.
Scroll down to see the recipe my by Nicole of @glutnefreeandgolden using ONANA plantain tortillas
"Enchilada heaven!!! AND gluten free??"
https://instagram.com/glutenfreeandgolden?utm_medium=copy_link
RECIPE
made by @glutnefreeandgolden
INGREDIENTS
- ONANA Tortillas
- 1 pre cooked rotisserie chicken or shredded chicken.
- 5-6 oz of Paisa salsa verde green sauce
- 1 can rinsed black beans
- Queso fresco (shred)
- 1 bag Mexican cheese
- 2 cans green enchilada sauce
- Jarred jalapeños
- Ole Mexican crema
INSTRUCTIONS
- Peel rotisserie chicken and place in bowl. Add beans, and the salsa verde. Mix well.
-
In baking pan cover the bottom with green enchilada sauce and about 3 tbsp Mexican crema. Mix well. (You want this to just slightly cover the bottom of the pan.)
- On stove top, warm up tortillas one by one for 1 minute each side. I will warm one and while I’m filling it, have the next one warming.
- Fill tortilla with chicken mixture and mexican shredded cheese. Roll and place in the pan with the sauce. Repeat this until you fill your pan.
-
Pour more enchilada sauce over the top, depending on how wet you want them.
- Take crumbled queso fresco and sprinkle over rolled enchiladas depending on how much cheese you want.
- Then add Mexican shredded cheese and a few jalapeños. Place in oven on 375 for about 8-12 minutes. Baking time varied depending on the material of the pan I used. Cheese will be melted when they are done.
- I then placed on broil for 2-3 minutes to crisp the outside. Once done, I poured more Mexican crema on the outside.