The canning liquid from the black beans turns into a silky sauce for the chicken fill-ing.
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1 (12-ounce) jar salsa
2 tablespoons extra-virgin olive oil
1 small onion
2 garlic cloves, finely chopped
2 (6 ounce) boneless chicken breasts, skinless, cut into chunks
1 (15-ounce) can black beans
Freshly ground black pepper
8 (7-inch) flour tortillas
1 cup shredded Mexican blend cheese
How to Make It
Preheat the oven to 350°F. In a blender, puree the salsa and reserve.
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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