Chicken and Black Bean Enchiladas with Gooey Jack Cheese

Name: Chicken and Black Bean Enchiladas with Gooey Jack Cheese
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings (plus enough chicken for another meal)
Cuisine: mexican
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; Broccoli; Onions; Potatos; Celery

Getting reviews...

Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings (plus enough chicken for another meal)

Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings (plus enough chicken for another meal)

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

Broccoli

Onions

Potatos

Celery

Directions

Watch how to make this recipe.

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!
Steam broccoli
Chop onions
Mash potatoes
Chop Celery