Chicken and Black Bean Enchiladas with Gooey Jack Cheese

Show: Quick Fix Meals with Robin Miller Episode: Pack a Picnic

Photo by cwyorkiex3 w.

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

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

  • Cook's note: this is enough chicken to make this meal and another meal. If you are only making this meal, use 1 pound chicken.

Directions

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!

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