Chicken Enchiladas Suizas
Quick Refried Black Beans
Ingredients
- 1½ lb boneless, skinless chicken breasts (see Note)
- 1 (16-oz) jar salsa verde
- ½ cup sour cream
- ½ cup chopped fresh cilantro, divided
- 1 tsp ground cumin
- 12 gluten-free corn tortillas, heated
- 1 (8-oz) block Monterey Jack cheese, shredded
- 2 avocados, sliced
- 2 tomatoes, chopped
Instructions
- Preheat oven to 350°F. Sprinkle chicken lightly with salt and pepper; place in a baking dish. Bake 25 minutes or until done; shred with two forks.
- Meanwhile, bring salsa verde and sour cream to a simmer in a saucepan over medium heat.
- Stir together shredded chicken, ½ cup salsa verde mixture, ¼ cup cilantro, and cumin.
- Arrange 4 tortillas in bottom of a 2-quart baking dish, tearing to fit as needed. Top with half of chicken mixture and ¾ cup cheese. Repeat layers once; top with 4 tortillas. Pour remaining salsa verde mixture over tortillas; sprinkle with ½ cup cheese.
- Bake 15 minutes or until cheese is melted and enchiladas are thoroughly heated. Top with avocado, tomatoes, and ¼ cup cilantro.
Side Dish Ingredients
- 2 (15.25-oz) cans black beans, drained and rinsed
- ½ cup gluten-free chicken broth
- ½ tsp ground cumin
Side Dish Instructions
- Combine all ingredients in a large skillet. Cook over medium heat, stirring and mashing with a spoon, until thoroughly heated.
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