The canning liquid from the black beans turns into a silky sauce for the chicken fill-ing. Slideshow:  More Mexican Recipes 

June 2014

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Credit: © Ian Knauer

Recipe Summary test

active:
25 mins
total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°F. In a blender, puree the salsa and reserve.

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  • In a large heavy skillet, heat the oil over medium high heat until hot, then stir in the on-ion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden, about 6 minutes. Stir in the chicken and black beans along with their juices, and cook until the chicken is cooked and the liquid is slightly thickened, about 5 minutes. Season the filling with salt and pepper to taste.

  • Divide the filling between the tortillas. Roll each tortilla into a cylinder and place, side-by-side in a baking dish. Pour the salsa over the tortillas and sprinkle with the cheese.

  • Bake the enchiladas until the filling is hot and the cheese is melted, about 15 minutes. Serve.

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