1 Video | Photo: Chicken and Black Bean Enchiladas with Gooey Jack Cheese Recipe
Ingredients
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces *see cook's note
- 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
- 4 (8-inch) flour tortillas
- 1 1/3 cups shredded Monterey jack and or Cheddar
- *Cook's note: this is enough chicken to make this meal and another meal. If you are only making this meal, use 1 pound chicken.
Directions
Preheat oven to 400 degrees F.
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. Remove half of the chicken and reserve for another use.
Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in 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 shredded cheese (1/3 cup per tortilla).
Bake enchiladas 15 minutes, until cheese is golden and gooey!
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By canageltx_12558678
Huntsville
on January 02, 2012
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I mash the black beans and spread them on the corn tortilla and I use shredded chicken instead of cubed. Always use fresh ingredients when cooking tex mex. Fresh adds so much more flavor and texture. Watch the fluids, too much makes it a stew. Use different types of cheese to get that preferred taste and always watch the amount, less is more.
By alecia.baldeo_1...
south ozone par...
on October 26, 2011
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I thought this dish was absolutely delicious! It was also very easy to make. I made a few changes - used enchilada sauce to line the baking tray and then topped the enchiladas with with some of the sauce as well. The very last topping was cheese. So good!
By MsGem
San Francisco, CA
on October 26, 2011
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Very easy and delicious. My husband and I loved this recipe. Thanks Robin.
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