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Chicken and Black Bean Enchiladas with Gooey Jack Cheese

Chicken and Black Bean Enchiladas with Gooey Jack Cheese

by sunshine on March 26, 2008

Chicken and Black Bean Enchiladas with Gooey Jack Cheese
Recipe by: Robin Miller, 2006

Ingredients:

2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
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
eat 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!

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