Jack Cheese Chicken and Bean Enchiladas

Ingredients:

2 teaspoons olive oil

1/2 cup chopped onion

2 cloves garlic, minced

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

1 (15-ounce) can black beans, rinsed and drained (we used pinto beans)

1 (4-ounce) can diced green chiles (we didn't use these)

1/3 cup prepared salsa, mild, medium or hot

2 tablespoons chopped fresh cilantro leaves

Flour tortillas

1 1/3 cups shredded Monterey jack and or Cheddar

Directions:

1.Heat oven to 400 degrees

2.Heat oil in a large skillet over medium heat. 

3. Add onion and garlic and saute 2 minutes. 

4. Add chicken and saute 5 minutes, until golden brown and cooked through.

5. Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. 

6. Remove from heat and stir in cilantro. 

7. Arrange tortillas on a flat surface. 

8. Top each tortilla with an equal amount of chicken mixture.

9. Roll up tortillas and place side by side in a shallow baking dish. (put cheese inside as well)

10. Top tortillas with shredded cheese (1/3 cup per tortilla). 

11. Bake enchiladas 15 minutes, until cheese is golden 

 served with rice