Monday, March 29, 2010

Jack Cheese Chicken and Bean Enchiladas


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


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

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