Best Chicken Enchiladas Ever

2 Tbs vegetable oil
1 small white onion, peeled and diced
1.5 lbs boneless skinless chicken breasts, diced into small 1/2-inch pieces
salt and pepper
1 (4 ounce) can diced green chiles
1 (15.5 ounce) can black beans or lentils, rinsed and drained
8-10 flour tortillas
3 cups Mexican-blend shredded cheese
1 batch red enchilada sauce, or 1 can store-bought enchilada sauce
1/4 cup chopped fresh cilantro (optional)

1. Preheat oven to 350 degrees F. Prepare your enchilada sauce, if making homemade.

2. In large skillet, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with salt and pepper. Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat and set aside.

3. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.

4. Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.

Source: http://www.gimmesomeoven.com/best-c.....chiladas-ever/

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Red Enchilada Sauce

2 Tbs vegetable or canola oil
2 Tbs all-purpose flour
4 Tbs chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
1/4 tsp oregano
2 cups chicken or vegetable stock

1. Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

2. Use immediately or refrigerate in an air-tight container for up to two weeks.

Source: http://www.gimmesomeoven.com/red-enchilada-sauce/

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Mexican Chopped Salad with Honey-Lime Dressing

Salad
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese

Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 Tbs honey
2 Tbs finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

1. Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

Source: http://www.epicurious.com/recipes/f.....ressing-230154

(I left the beans out of the salad since I used the same beans in the enchilada. Also cut back the chili powder.)