Chicken Enchiladas

As you can tell, I haven't blogged in a little while. Sadly, it's because we haven't been doing a ton of cooking! Right as May hit, both of our mothers arrived in town for my graduation from FSU, so we made  our "crowd-pleasing" Slow Cooker Marinara and then have mostly been eating out. Then, Will has gone home for a few days, so I've mostly been eating leftovers! However, while our mothers were here, Will decided to whip up these enchiladas based on the way his mother makes them, with a little help from Budget Bytes. And these things were T-A-S-T-Y! I'm usually not an enchiladas kind of girl, opting for the hands-on tacos instead, but these were really well done. The chicken was beautifully grilled and the spice mixture was perfect. With a dollop of sour cream and fresh avocado on top, these enchiladas were filling and fresh!


Chicken Enchiladas (serves 4+)
1 lb. chicken breast
1/2 tsp garlic powder
1/2 tsp cayenne powder
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
6 oz. sour cream, plus some for topping
8 oz. shredded mozzarella, separated
1/4 cup salsa verde
1/2 cup black beans
8-10 10-inch flour tortillas
1 can (15 oz.) green enchilada sauce

Begin by preheating your countertop grill or panini press. Season the chicken breast with garlic powder, cayenne, cumin, salt and pepper. Grill the breast until it's cooked through and golden (about 8 minutes in a press). Cut through to make sure there is no pink in the middle.

Let chicken cool. Preheat oven to 350 degrees and spray a large casserole dish with non-stick. While chicken is cooling, combine sour cream, 1/2 cup mozzarella, salsa verde, and black beans in a bowl. When chicken is mostly cooled, dice and stir into the mixture. Place about 1/4 cup mixture into a tortilla and roll it closed. Place it in the casserole dish with the seam side facing down. Repeat until casserole dish is full. Pour enchilada sauce over top and bake for 30 minutes. Once 30 minutes have passed, sprinkle the other 1/2 cup of cheese over top and set the oven to broil. Broil for 5 minutes or until the cheese is melted and bubbly. Top with avocados and sour cream!