Chicken & Black Bean Enchiladas

Ingredients

• 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

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 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