Chicken and Black Bean Enchiladas with Gooey Jack Cheese
Serves N/A
Directions
Preheat oven to 400 degrees F. Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Remove half of the chicken and reserve for another use. Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro. Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla). Bake enchiladas 15 minutes, until cheese is golden and gooey!2 teaspoons olive oil 1/2 cup chopped onion 2 cloves garlic, minced 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces *see cook's note 1 (15-ounce) can black beans, rinsed and drained 1 (4-ounce) can diced green chiles 1/3 cup prepared salsa, mild, medium or hot 2 tablespoons chopped fresh cilantro leaves 4 (8-inch) flour tortillas 1 1/3 cups shredded Monterey jack and or Cheddar
Ingredients
No ingredients are listed for this recipe.
Comments
Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 30 minutes Yield: 4 servings (plus enough chicken for another meal) *Cook's note: this is enough chicken to make this meal and another meal. If you are only making this meal, use 1 pound chicken.