Note: I love Mexican but every time I eat it at a restaurant I think... I could a week's worth of Mexican for this price!!!
Chicken and Black Bean Enchiladas
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
2 tablespoons chopped fresh cilantro leaves (optional)
4 8-inch flour tortillas
1 1/3 cups shredded Monterey jack and or Cheddar
Preheat oven to 400 degrees. Heat oil in a large skillet over medium heat. Add onion and garlic and saute for 2 minutes. Add chicken and saute 5 minutes until golden brown and cooked through. Stir in black beans, green chiles and salsa. Simmer 5 minutes until sauce thickens and reduces. Remove from heat and stir in cilantro if using. 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 for about 5 to 10 minutes until cheese is golden and gooey.