Chicken and bean Enchiladas

Serves 4. Cooking time 30 mins

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!

ref: http://www.foodnetwork.com/recipes/robin-miller/chicken-and-black-bean-enchiladas-with-gooey-jack-cheese-recipe/index.html