More Great Recipes: Main Dish | Poultry

Baked Chicken Enchiladas

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Member since 2006

Serves | Prep Time | Cook Time


2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts
1 can black beans, rinsed and drained
1 can diced green chiles
1/3 cup salsa
2 tablespoons chopped fresh cilantro leaves
4 (8-inch) flour tortillas
1 1/3 cups shredded Monterey jack

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 5 minutes, until golden brown and cooked through.

Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens.

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.

Top tortillas with shredded cheese and salsa.

Bake enchiladas 15 minutes.

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These are really easy enchiladas that are delicious. They satisfy my craving for Mexican food and are so easy to make.

I am confused. Do you keep the chicken breasts whole or do you dice, shred or what? Also, you mention salsa twice - once in the sauce and once on top. What about the amouts on these?

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