Chicken and Black Bean Enchiladas
Recipe
Chicken and Black Bean Enchiladas
taramay says:
"I don't remember where I found this recipe, but I've been using it for years. I LOVE enchiladas, but hate how unhealthy they are. This is the best of both worlds for me!"
Estimated Cooking Time: 30 minutes
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
1 (4-ounce) can diced green chiles
1/3 cup prepared salsa, mild, medium or hot (I use Thick & Chunky, but anything will work)
2 tablespoons chopped fresh cilantro leaves
6 to 10 flour tortillas
1 1/3 cups shredded cheese (I like to use Mexican style)
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.
Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.
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.
Bake enchiladas for 15 minutes, until cheese is golden and gooey!
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Recipe Link:
https://www.kingwood.com/recipes/view_recipe.php?recipe_id=722
