Ingredients
- Olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 pounds raw boneless skinless chicken breasts (cubed, thighs would work also)
- 1 can (15 ounce) black beans, rinsed and drained (you could use two cans if you like)
- 2 cans (4-ounce) diced green chiles
- 1 cups salsa (mild, medium or hot)
- 2 tablespoons chopped fresh cilantro leaves
- Salt and pepper
- 8 (8-inch) flour tortillas
- 2 cups shredded Monterey jack cheese (extra if you want to sprinkle some in the enchiladas before rolling then up, a couple of tablespoons for each should do it)
How to Make
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Step 1: Preheat oven to 400 degrees F.
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Step 2: Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5-7 minutes, until golden brown and cooked through.
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Step 3: Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro, season with salt & pepper.
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Step 4: Arrange 8 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture (I sprinkle with a few tablespoons of grated cheese you don't have to if you don't want to, this is optional).
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Step 5: Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese.
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Step 6: Bake enchiladas 15 minutes, until cheese is golden and gooey.
We hope you enjoy this recipe!
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