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.