2 teaspoons olive oil

½ cup chopped onion

2-4 cloves garlic, minced

3-4 boneless, skinless chicken breast halves, cut into 1-inch pieces

1 (15 ounce) can black beans, rinsed and drained

1 (4 ounce) can diced green chilies

1/3 cup prepared salsa, mild, medium or hot*

2 Tablespoons chopped fresh cilantro leaves

4-6 (8 inch round) flour tortillas

1 1/3 cups shredded Monterey Jack and or Cheddar Cheese

 

Heat oil in a large skillet over medium heat. Add onion and garlic and sauté 2 minutes. Add chicken and sauté 5 minutes, until golden brown and cooked through. Stir in black beans, green chilies, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.

 

Place a tortilla in a shallow baking pan. Scoop out ~ ½ cup chicken mixture into the tortilla. Roll tortilla, placing seam on bottom to prevent the enchilada from opening up while baking. Repeat with tortillas until chicken mixture is used up. Top tortillas with shredded cheese.

 

Bake in 400oF oven for ~15 minutes, until cheese is golden and gooey.

 

* I like Trader Joe’s mild salsa in their refrigerator section. It is in a clear container and has a white top. It is wonderfully fresh.