Enchiladas (Chicken)

Ingredients

• 2 pounds boneless, skinless chicken breast

• 1 cube chicken bullion

  • 1/4 onion, finely chopped

  • 1 cup shredded Cheddar cheese

  • 1/2 cup sour cream

  • 1 tablespoon dried parsley

  • 1 tablespoon taco seasoning

  • 1 teaspoon dried oregano

  • 1/2 teaspoon ground black pepper

  • 2 1/2 cups enchilada sauce

  • 1 1/2 teaspoons chili powder

  • 1 clove garlic, minced

  • 1/2 teaspoon salt

  • 8 flour tortillas

  • 1 (15 ounce) can black beans, rinsed and drained

  • 1 (4 ounce) can sliced black olives, drained

  • 1/4 cup shredded Cheddar cheese

Directions

• 1. Trim any fat off chicken and place in a slow cooker with bullion and enough water to cover.

  2. Cook on high until chicken is cooked and falls apart easily.

  3. Remove chicken and shred with 2 forks.

  4. Preheat oven to 350 degrees F (175 degrees C).

  5. Cook onion in a skillet over medium heat until onion softens, about 5 minutes.

  6. Add chicken.

  7. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper and heat until cheese has melted.

  8. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.

  9. Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla.

  10. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives.

  11. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish.

  12. Repeat with remaining tortillas.

  13. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top.

  14. Sprinkle tortillas with 1/4 cup Cheddar cheese.

  15. Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes.

  16. Let stand 5 minutes before serving.

  17. Note: you can never go wrong with extra cheese!