Chicken Enchiladas

Can either make 12 enchiladas, 2 per serving. Or 1 pan of 6 enchiladas, 2 per serving, and 4 left over enchiladas rice bowls.

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Step 1

Sauté pan on temp 3 on stove. Add butter and garlic to pan, stir.

Step 2

For cutting veggies & chicken, put on rubber gloves. Dicing all veggies really small, but much better if you can use a chopper that gets them tiny

Step 3

Dice onion. Add to pan & stir.

Step 4

Deseed green pepper & dice. Add to pan & stir

Step 5

Cut off tomato skin. Dice. Add to pan & stir.

Step 6

Chop greens of green onions, set aside

Step 7

Deseed poblono pepper & dice. Add to pan & stir

Step 8

Preheat toaster oven, at bake 350

Step 9

Open can of refried black beans. Scoop out beans and put into a medium microwave-safe bowl.

Step 10

Add a cup of shredded cheese to beans. Stir

Step 11

Cover, and microwave 2 minutes.

Step 12

Stir veggies

Step 13

Carefully stir, the cheese should be completely melted. If it isn't melted, microwave for another minute. Set beans to the side for later.

Step 14

Tear chicken into small bite sized pieces. Add to a medium-sized microwaveable bowl.

Step 15

Stir veggies

Step 16

To chicken, add 1 cup sour cream, 10oz can enchilada sauce, 1 cup shredded cheese. Stir

Step 17

Cover and microwave for 2 minutes.

Step 18

Stir veggies

Step 19

Cheese should be completely melted. Stir. Add another minute if the cheese isn't melted. Set aside for later.

Step 20

If tortillas are frozen or room temp, microwave until warm.

Step 21

In a line on the counter, put beans bowl, then chicken bowl, then veggies pan. All 3 bowls need a spoon. Then put 8x8 aluminum pan

Step 22

On 1 tortilla spread a thin layer of beans across the whole tortilla. 1 big scroop of chicken & sauce down middle. 1 tbsp of veggies down middle Put 1 side over middle line, and roll. Put edge-side down in pan to hold closed. Repeat for all 6 tortillas

Step 23

Pour about 1/2 a can of enchilada sauce over top and let it drip down. It should go up about 1/4-1/2 the height of an enchilada.

Step 24

Cover top with layer of shredded cheese

Step 25

Because everything is warmed, you are mainly warming up the sauce and cheese that went on top. Put in toaster oven, on Bake for 15 minutes, or until cheese is melted.

Step 26

Once cheese is melted, turn onto Broil and cook until cheese starts to brown/get crispy.

Step 27

Remove from over and let sit for a few minutes before serving.

Step 28

Serve and top with sour cream, sliced black olives, and green onions

Step 29

There are enough ingredients to either make 6 more enchiladas, or 4 enchilada bowls.

Step 30

If making more enchiladas, repeat assembly steps.

Step 31

If making left over bowls, microwave rice package.

Step 32

Layer beans, rice, chicken, veggies. Cover with enchilada sauce. Top with cheese, green onions, and black olives.

Step 33

Let cool before putting in freezer