Wednesday, July 8, 2009

Chicken and Black Bean Enchiladas

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.


From the Doghouse said...

I'm ready to eat now! I'm addicted to Mexican!

The Japanese Redneck said...

Me too! Sounds good.

Wills Kitchen said...

We love Mexican also and have been making a good bit of our own at home. What is your favorite resturant here around town? We usualy hit Salsas in Clinton. By the way if you have not eaten at Aladiens on lakeland give it a try we had lunch there last Monday and it was to die for. It really was a taste test to try and figure out what ingridents they use. LOL.