Quick-Fix with Robin Miller
Ingredients
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 pounds 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
• several flour tortillas
• 1 1/3 cups shredded Monterey jack and or 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. 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. (I also put a little inside the enchiladas!) Bake enchiladas 15 minutes, until cheese is golden and gooey!
The verdict: An all-around pleaser! These were so easy to throw together! I actually used packaged prepared chicken, so that was a cost. I also had to buy the chiles and salsa. I already had everything else. I actually bought a prepared cilantro mixture in a tube in the produce section a while back and I am still using it! I like it because I don't have to worry about it going bad quickly!
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