Baked Chicken Enchiladas
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.
Pairs Well With
These are really easy enchiladas that are delicious. They satisfy my craving for Mexican food and are so easy to make.