Chicken and Black Bean Enchiladas

By forgetid

Ingredients

• 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

Preparation

Step 1

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!