Chicken And Black Bean Enchiladas

• Yield: 4 Servings
• Level: Easy

Time

• Total: 40 minutes
• Prep: 10 minutes
• Cook: 30 minutes
• Inactive: 90 minutes

Ingredients

• 2 Teaspoons Olive Oil
• 1/2 Cup Onion
• 2 Cloves Garlic
• 1 Pound Boneless, Skinless Chicken Breast
• 1 15oz Can Black Beans
• 1 4oz Can Diced Green Chiles
• 1/3 Cup Salsa
• 2 Tablespoons Fresh Cilantro
• 4 8" Flour Tortillas
• 1 1/3 Cup Shredded Cheese

Preparation

• Chop Onion
• Cube Chicken (1" Cubes)
• Rinse And Drain Black Beans
• Chop Cilantro

Directions

• Preheat oven to 400^o F (205^o C).
• Heat oil in a large skillet over medium heat.
• Add onion and garlic, saute 2 minutes.
• Add chicken and saute 5 minutes, until golden brown and cooked through.
• Stir in black beans, green chiles, and salsa.
• 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 and top with shredded cheese.
• Bake for 15 minutes.
• Serve immediately.