Delicious Dinner!!!

Black Bean and Chicken Enchiladas

Ingredients

• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces *see cook's note
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (4-ounce) can diced green chiles
• 1/3 cup prepared salsa, mild, medium or hot
• 2 tablespoons chopped fresh cilantro leaves
• 4 (8-inch) flour tortillas
• 1 1/3 cups shredded Monterey jack and or Cheddar
• *Cook's note: this is enough chicken to make this meal and another meal. If you are only making this meal, use 1 pound chicken.

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. Remove half of the chicken and reserve for another use.

Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. 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 (1/3 cup per tortilla).

Bake enchiladas 15 minutes, until cheese is golden and gooey

One of Matts favorite foods is Mexican so I decided to make him these enchiladas and some chips and guacamole. This was a really tasty and easy. I made a few changes though. I put some cream cheese in the chicken mixture a little bit after I put the chicken in. Then I made about a cup of rice and mixed that in with the mixture after it is taken off the heat. I put a little layer of sour cream on the tortilla and put some cheese there too. I put enchilada sauce on the bottem of the pan and on the top and of course a lot of cheese on top!!! Try it! You won't regret it!!!