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Saturday, June 27, 2015

Cheesy Black Bean Chicken Enchiladas

I've made this recipe a few times and it always goes over great! If you want a tasty Mexi dish, try this one!!

Cheesy Black Bean Chicken Enchiladas

1/2 jar salsa
~1 lb. boneless, skinless chicken breasts, cut into 1" chunks
1 can no salt added black beans, drained and rinsed
1/2 red onion, diced
1 jalapeno, diced
1 4 oz. can green chiles
2 garlic cloves, minced
5-6 flour tortillas
shredded cheese
dash olive oil

Drizzle a little olive oil in a large skillet and brown the chicken chunks. Add the onion and jalapeno and sweat for about 5 minutes. Add in the salsa, black beans, green chiles and garlic. Let this combine for about 10 minutes over medium heat. Take a few heaping spoonfuls and place in the middle of a flour tortilla and roll it up and place seam side down in a sprayed casserole dish. Repeat until there is no filling remaining. Top the enchiladas with shredded cheese. Bake in the oven at 400 for about 15 minutes or until the cheese is melted and everything is nice and warm. Serve immediately with your favorite Mexi toppings. Enjoy!

Favorite garnishes:
jarred (or fresh) jalapenos
sour cream

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