Friday, January 9, 2009

Chicken & Black Bean Enchiladas

  • 4 teaspoons olive oil
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 2 pound cooked boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 (15-ounce) can black beans, rinsed and drained
  • 2 (4-ounce) can diced green chiles
  • 1 cup cooked rice
  • 2/3 cup prepared salsa, mild, medium or hot
  • 4 tablespoons chopped fresh cilantro leaves
  • 8 (8-inch) flour tortillas
  • 2 2/3 cups shredded Monterey jack and or Cheddar


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 til heated through.

Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro and rice.

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!

Makes 8 servings

No comments: