Chicken and Black Bean Enchiladas with Gooey Jack Cheese

November 24 at 9:47 pm Leave a comment

The name’s quite a mouthful, huh? Ha ha! 🙂

I got this recipe from Robin Miller, who has a show on the Food Network called “Quick Fix Meals.”  I made these for some girlfriends, and then again for my husband, and they were a hit.  Not exactly an authentic enchilada recipe, but the dish wasn’t hard to make and was full of flavor.

Note: Robin’s recipe has you cook enough chicken to use for another recipe.  If you’re just making this, use only 1 pound.

2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 15-oz can black beans, rinsed and drained
1 4-oz can diced green chilies
1/3 prepared salsa, mild, medium, or hot
2 Tbsp chopped fresh cilantro leaves
4 8-inch flour tortillas
1 1/3 cups shredded Monterey jack and/or Cheddar

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 chilies, 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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