Chicken and Black Bean Enchiladas
Source: adapted from FTV Robin Miller
1 T olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 lb boneless, skinless chicken breasts, cut into strips
1 (15-oz) can black beans, rinsed and drained
1 (4-oz) can diced green chiles (use jalapenos for more heat)
1/3 cup prepared salsa, mild, medium or hot
opt: 2 T chopped fresh cilantro leaves
4 (8-inch) flour tortillas
1 cup enchilada sauce
1 1/3 cups shredded Monterey jack and or Cheddar
Preheat oven to 400 degrees F.
Saute onion in oil for 2 minutes. Add garlic and cook 30 seconds.
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 optional 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 enchilada sauce and shredded cheese.
Bake enchiladas at 400 for 15 minutes or until cheese is browned.
4 servings