- (1 Package) Chicken Breasts
- (1 lb.) Pork Chorizo Sausage (Bulk)
- (1 large, chopped) Yellow Onion
- (1 small can) Diced Green Chiles
- (1 can, diced) Black Olives
- (1 cup) Cotija Cheese
- (3 cups) Shredded Cheese
- (2 cans) Enchilada Sauce
- (8 large) Flour Tortillas
- (1 can) Black Beans
- (1 cup, chopped) Cilantro
- (1.5 cups) Grenadine
- (1.5 cups) Red Wine Vinegar
- (1 large) Red Onion
- (1 cup) Sour Cream
- (4 limes) Lime Wedges
- (2 Tbsp.) Olive Oil
First, thinly slice the red onion and place into a metal mixing bowl.
Bring the grenadine and red wine vinegar to a boil. Pour it over the red onion in the mixing bowl, Throw in a couple of ice cubes and set the bowl in the freezer to chill.
Bring a pan to medium heat and add the olive oil.
Cook the chicken breasts and chorizo. (If you are using leftover chicken that is already cooked, add it in after you cook the chorizo).
Add the black beans, yellow onion, green chiles and cotija cheese cook for 5 minutes.
Fill your tortillas with the mix, roll tightly and set in a 9x13 or larger pan.
Top with the enchilada sauce, black olives and shredded & cotija cheese (if you have extra).
Put in the oven for 25 minutes at 350 degrees.
Pull out and serve with the toppings. Don't forget to pull those pickled onions out of the freezer! They add a nice crunch and color to many dishes.