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4
10 minutes
30 minutes
1.5lbs chicken thighs or breasts, sliced
8 ounces sour cream, plus additional for serving
1 (8-ounce bag) shredded cheese blend
Preheat griddle to medium heat, add chicken then season with Fajita seasoning. Cook chicken, occasionally turning with spatulas until fully cooked through. Add black beans, 1 can enchilada sauce, and half of the cilantro. Cook for another 2-3 minutes until enchilada sauce slightly reduces.
Remove chicken black bean mix from the griddle and put into a bowl. Add sour cream and half of the cheese. Stir until full combined. Grab a large, steel baking tray/casserole dish. Coat with nonstick spray or olive oil. Pour enough enchilada sauce into the dish to just coat the bottom.
Divide the filling between the 10 tortillas and roll. Set the rolled tortillas into the dish then cover with enchilada sauce. Top with remaining cheese.
Set the tray onto the griddle top then cover with a large basting dome. Cook on medium low heat for 15 minutes. Remove tray from the griddle and serve with lettuce, tomatoes, cilantro and sour cream.
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