Chicken and Black Bean Enchiladas with Gooey Jack Cheese

Robin Miller

Copyright 2006, Robin Miller, All Rights Reserved

Show: Quick Fix Meals with Robin MillerEpisode: Pack a Picnic

Picture of Chicken and Black Bean Enchiladas with Gooey Jack Cheese Recipe 1 Video | Photo: Chicken and Black Bean Enchiladas with Gooey Jack Cheese Recipe
Rated 5 stars out of 5
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Total Time:
40 min
Prep
10 min
Cook
30 min
Yield:
4 servings (plus enough chicken for another meal)
Level:
Easy
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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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Beer Suggestion for This Recipe

Lager

Lager

Crisp, refreshing light beer

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Newest Ratings and Reviews

Read all 158 reviews

  • on May 26, 2012

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    One of my families favorite recipes! I make it at least 3 times a month.

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  • on May 14, 2012

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    Very tasty! I did add pour 1 can of enchilada sauce (10 oz can over top of the tortillas before topping with cheese. I also split it between 6 tortilla shells. The dish fit perfectly into a 9x13 baking pan. With the extra sauce, 6 servings, and using whole wheat tortillas, the recipe comes out to ~465 calories per enchilada for anyone counting at home.

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  • on April 20, 2012

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    The enchilada filling was tasty, but the dish really needs sauce to make it enchiladas (and not dry. I guess if you add tons of cheese it helps, but I would suggest adding an enchilada sauce.

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