Set the oven to 375° and spread about a cup of enchilada. Dip each tortilla in sauce mixture for 10 seconds.
Add a scoop (between ⅓ and ½ cup) of the chicken mixture down the center of one tortilla.
How to cook chicken for enchiladas. Bring down the chicken to room temperature and shred the chicken and set aside! Store the chicken broth in the freezer in small, covered containers. Spread some more sauce over each chicken breast and bake for about 20 minutes, until internal temperature reaches 165°.
Carefully roll it up (be gentle because grain free tortillas can be sensitive) and place seam side down in the baking dish. Top tortillas with 2nd can of enchilada sauce and remaining cheese and bake. Then pour any remaining sauce on top of the enchiladas and sprinkle on some extra cheese.
Place cooked chicken into a bowl and shred using 2 forks. Cook for few minutes till the chicken is well cooked. Bake uncovered until the enchiladas are cooked.
In a large bowl, stir together salsa, diced green chiles, shredded chicken, salt, garlic powder, and onion powder. You can also poach the chicken in the oven. Place the pan in an oven preheated to 400 degrees fahrenheit for about 35 minutes, or until the chicken is cooked through.
To a pan, heat up olive oil, in goes all the spices. Place chicken mixture into each of the flour tortillas. Fill each tortilla with about 1/3 cup chicken mixture;
Arrange the enchiladas in a baking dish. Add chicken, cheese, and black beans to each tortilla, roll them up, and lay them seam side down in the baking dish. Spray 9 x 13 baking dish with nonstick cooking spray.
Stir fry for few seconds; Place the hot broth and the chicken in a deep roasting pan. Preheat oven to 350f degrees.
Collect them in a bowl. It’s great for weeknight dinners because it only takes about 15.