Chicken & Black Bean Enchiladas

By á-178825

4 servings (2 enchiladas each)

Ingredients

• 1 t EVOO
• 1/2 sm onion, finely chopped
• 2 garlic cloves, minced
• 2 (4 oz) boneless skinless chicken breasts cut into strips
• 3/4 t ground cumin
• 1/4 t salt
• 1 c low sodium canned black beans, rinsed & drained
• 1/2 c fresh or frozen thawed yellow corn
• 1/4 c plus 1 T chopped cilantro, divided
• 3/4 c prepared tomatillo salsa or salsa verde, divided
• 8 (6 in) corn tortillas
• 1/2 c shredded cheddar cheese

Preparation

Step 1

Preheat oven to 375. Heat oil over med heat in Lg nonstick skillet. Add onion, garlic, chicken, cumin & salt. Cook stirring often 3-5 min until chicken is cooked through. Stir in black beans & corn; cook for 1 min. Remove from heat & stir in 1/4 c cilantro & 3 T salsa.

Stack tortillas on a plate; cover with damp paper towel. Microwave on high for 15-30 seconds until hot & pliable.

Lightly coat a 13x9 in baking dish with cooking spray. Spoon a heaping 1/3 c of chicken mixture in center of a tortilla. Roll up & arrange in baking dish. Repeat with remaining tortillas. Spoon remaining salsa over enchiladas.

Sprinkle evenly with cheese, then bake 30 min until hot & bubbly. Before serving, garnish with remaining 1 T cilantro.