Easiest Enchiladas

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EASIEST CHICKEN ENCHILADAS

Serves 4

When we lived in Southern California, we were totally spoiled by an abundance of top-notch Mexican restaurants. The menus were packed with many drool-worthy dishes, but I could never stray from my old reliable order—chicken enchiladas! Why mess with success? When we moved to New England, I had to learn to make my favorite takeout . . . well, take in. I think this is best served with a spicy margarita (or three!) to get the full SoCal vibe!

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.2 tablespoons olive oil

1 medium white onion, finely chopped

1 pound cooked boneless, skinless chicken breast, shredded

1 can (15 ounces) black beans, drained and rinsed

2 cups fresh spinach

1 can (16 ounces) red enchilada sauce, divided

1 cup sour cream, plus more for serving

2 cups shredded Mexican blend cheese, divided

1/2 teaspoon salt & 1/4 teaspoon pepper

8 fajita-size flour tortillas

1 cup salsa verde

1 cup chopped fresh green onions

1/2 cup chopped fresh cilantro (optional)

Preheat oven to 375 degrees.

Heat oil in a large skillet over medium-high heat and cook onions until translucent. Add shredded chicken, black beans, spinach (a bit at a time), half of the enchilada sauce, sour cream, and 1 cup shredded cheese. Cook for 1 minute or until blended and season with salt and pepper.

Coat the bottom of an 11x7 rectangular glass baking dish with a thin layer of enchilada sauce.4 Take a generous scoop of chicken mixture and place it in the center of each tortilla. Wrap each tortilla and place seam-side down in the baking dish.

Cover with remaining enchilada sauce, salsa verde, and remaining shredded cheese. Bake for 20 minutes until bubbly.

Allow to cool slightly before cutting & removing from the dish. Top with cilantro and serve with sour cream.