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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 Mixing it Up with TopRank: Favorite Recipes from our Table to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Amie Krone

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp olive oil
1/2 c onion, chopped
2 cloves garlic, minced
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 can (15 oz) black beans, rinsed and drained
1 can (4 oz) diced green chilies
1/3 c prepared salsa
2 Tbsp fresh cilantro leaves, chopped
4 (8-inch) flour tortillas
1 1/3 c Monterey Jack and/or Cheddar cheeses

Directions:
Directions:
1. Preheat oven to 400.
2. 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.
3. Stir in black beans, green chilies, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.
4. 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).
5. Bake for 15 minutes, until cheese is golden.

 

 

 

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