Stacked Chicken Enchiladas with Sliced Avocado
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Ingredients
- 2 boneless, skinless chicken breasts
- 1 large onion (1/2 diced and the other 1/2 quartered)
- 1 bay leaf
- 6 - 10 sprigs fresh cilantro
- 2 - 3 sprigs fresh oregano
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/8 tsp cayenne pepper
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 32 ounces chicken stock
- 1 15 ounce can tomato sauce
- 1 15 ounce can black beans
- 2 tsp white vinegar
- 1 tsp garlic powder
- 1 tsp ancho chili powder
- 1 tsp dried Mexican oregano
- 1 tsp ground cumin
- 1 tsp taco seasoning (see recipe)
- 1 Anaheim pepper diced
- 1/2 red bell pepper diced
- 1 Tbsp fresh cilantro chopped
- 8 ounces mild cheddar cheese shredded
- 10 corn tortillas
- 2 Tbsp olive oil
- 2 avocado sliced
Ingredients
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Instructions
- In a saucepan, combine bay leaf, oregano, cilantro, cumin, chili powder, cayenne pepper, salt, pepper, quartered half of onion, chicken breasts, and chicken stock.
- Bring to a boil. Reduce heat to a simmer and poach chicken for about 10 - 15 minutes, or until done. Remove chicken breasts to a bowl and shred when cooled.
- Meanwhile, preheat oven to 350 degrees.
- Heat 2 tablespoons oil in a large skillet over high heat. Sauté the diced onion, bell pepper, and Anaheim pepper for about 2 minutes, stirring constantly.
- Add the black beans, tomato sauce, vinegar, garlic powder, chili powder, oregano, cumin, and taco seasoning. Stir to combine.
- Fold in the shredded chicken. Reduce heat to medium-low. Cover and let simmer for about 10 to 15 minutes.
- Stir in cilantro and remove from heat.
- Spray the bottom and sides of a 5x8 baking dish with non-stick spray. Place corn tortillas on the bottom of the baking dish, and half way up the sides, slightly overlapping to coven the entire bottom.
- Spoon half the chicken mixture over the tortillas. Sprinkle half the cheese over the mixture. Repeat for a second layer.
- Bake at 350 for 35 - 45 minutes until cheese on top is melted. Let stand 5 minutes before cutting. Serve with sliced avocado.