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Chicken and Black Bean Enchiladas with Gooey Jack Cheese Recipe

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This recipe for Chicken and Black Bean Enchiladas with Gooey Jack Cheese, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Liz Randell
Added: Saturday, January 31, 2009


2 tsp. olive oil
1/2 C. chopped onion
2 cloves garlic, minced
2 lb. boneless, skinless chicken breasts, cut into 1" pieces
1 (15-oz) can black beans, rinsed and drained
1 (4-oz) can diced green chiles
1/3 C. prepared salsa, hot, medium or mild
2 T. chopped fresh cilantro leaves
1 package 8" whole wheat tortillas
1-1/3 C. shredded Monterey Jack or Cheddar cheese

Preheat oven to 400.

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.

Spread some of the salsa over the bottom of the baking pan. Arrange tortillas on a flat surface, and top with the chicken mixture. Roll up tortillas and place side by side in baking pan. Top tortillas with shredded cheese.

Bake enchiladas 15 minutes and serve with salsa.




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