Baked Chicken Enchiladas
INGREDIENTS
- 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
DIRECTIONS
- 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.