Friday, January 7, 2011

Chicken Enchiladas

I was for some reason in a "Main dish" funk. Don't get me wrong. I have been cooking them non-stop, but it was things that I had already made. So then I thought. If I could go out to eat and order anything I want... what would I order? For me it was Cheese Enchiladas with spanish rice and beans. But, the men want meat. So in true form, I am making half vegetarian and half chicken. This recipe is for the chicken ones. It is not difficult to do. And I just substitute more black beans and cheese for chicken in Taylor and mines enchiladas.

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
8 corn tortillas
1 1/3 cups shredded Cheddar

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.

Heat corn tortillas in a tortilla warmer to soften them. Arrange 8 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
Bake enchiladas 20 minutes, until cheese is golden and gooey!

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