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    Chicken & Black Bean Enchiladas

    Source of Recipe

    The Food Network

    List of Ingredients

    2 t. olive oil
    1/2 c. chopped onions
    2 cloves garlic, minced
    1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
    1 (15 oz.) can black beans, rinsed and drained
    1 (4 oz.) can diced green chiles
    1/3 c. prepared salsa
    2 T. chopped fresh cilantro
    6 flour tortillas
    1-1/2 c. shredded Monterey jack and/or Chedder cheese


    Preheat oven to 400. Heat oil in a large skillet over medium heat. Add onion and garlic, saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Stir in black beans, green chiles and salsa. Simmer 5 minutes until sauce thickens and reuces. Remove from heat and stir in cilantro.

    Arrange tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Sprinkle with a little cheese. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with remaining shredded cheese. Bake 15 minutes, until cheese is golden and gooey.




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