Chicken and Black Bean Enchiladas with Gooey Jack Cheese

Copyright, 2006, Robin Miller, All rights reserved

Prep Time:10 minInactive Prep Time:0 minCook Time:30 min
Level:
Easy
Serves:
4 servings (plus enough chicken for another meal)

Ingredients
2 teaspoons olive oil
1/2 cup finely chopped onion
3/4 cup grated carrots (optional)
3/4 cup grated zucchini (optional)
2 cloves garlic, minced
1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces ( Season chicken before)
1 (15-ounce) can black beans, rinsed and drained
1 (4-ounce) can diced green chiles (optional will make spicy)
1 cup prepared salsa, mild, medium or hot
2 tablespoons chopped fresh cilantro leaves (optional)
10 (8-inch) flour tortillas
2 cups shredded Monterey jack and or Cheddar

Directions
Preheat oven to 400 degrees F.

In one pan saute carrots and zucchini till soft. Place carrots in 2 minutes before zucchini with a little oil or butter.

Then in another pan, 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, carrots, zucchini, 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!