Easy Chicken Enchilada Recipe

This unconventional easy chicken enchilada recipe will cure your craving for foods south of the border.


| 2011 Guide to Backyard Chickens



Chicken & Mixed Pepper Enchiladas

Chicken & Mixed Pepper Enchiladas

courtesy National Chicken Council

An easy chicken enchilada recipe makes a trip to your local Mexican resaurant unnecessary, and this one is delicious.

MAIN ARTICLE:
Recipes for Cooking Chicken Any Time of Year 

Chicken & Mixed Pepper Enchiladas 

Avocado Black Bean Salad:
2 ripe avocados, halved, pits removed and diced
16 cherry tomatoes, quartered
2 tablespoons olive oil
1 can (15 1/2 ounces) black beans, drained and rinsed
3 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped cilantro 

Lime Cream Drizzle:
1/2 cup sour cream
2 tablespoons fresh lime juice 

Enchiladas:
2 tablespoons vegetable oil, divided
4 chicken breast halves, boneless and skinless, cut crosswise into 1/4-inch strips
1 red pepper, diced
1 poblano pepper, diced
1/2 cup diced Spanish onion
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon salt
1 tablespoon chopped fresh cilantro
1/2 teaspoon adobo sauce
1/2 cup frozen corn
12 flour tortillas (6-inch size)
1 can (10 ounces) enchilada sauce
1 1/2 cups grated queso blanco (white Latin-style cheese)
3 tablespoons chopped cilantro for garnish 

Make Avocado Black Bean Salad by combining all ingredients in medium bowl. Stir gently and reserve.





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