Chicken and Black Bean Enchiladas

From Shea Nielsen

2 tsp olive oil
½ cup chopped onion
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
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
4-6 flour tortillas

Shredded Monterey jack and/or cheddar cheese

Preheat oven to 400 degrees F.

Heat oil in a large skillet over medium heat. Add onion and garlic and sauté 2 minutes. Add chicken and sauté 5 minutes, until golden brown and cooked through.

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 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 (I think this is to long, watch closely J) until cheese is golden and gooey.