Ingredients:
2 tsp olive oil
1/2 cup chopped onions
2 cloves garlic, minced
1 lb boneless skinless chicken breast, cut into 1 inch pieces (I used 1 can chicken)
1 15oz can black beans, rinsed and drained
1 4oz can diced green chile's
1/3 cup salsa
2 T chopped cilantro
4 8" flour tortillas
1 1/3 cup shredded Monterrey jack cheese (I used whatever I had)
Directions:
Preheat oven to 400. Heat oil in large skillet over medium heat, add garlic and onions and saute for 2 minutes, add chicken and saute for 5 minutes, or until golden brown and cooked through. Stir in black beans, green chile's, and salsa; simmer 5 minutes until sauce thickens. Remove from heat and add cilantro.
Top each tortilla with chicken mixture and place side by side in baking pan. Top tortillas with cheese. Bake enchiladas 15 minutes or until cheese is golden.
