Recipe courtesy of Robin Miller
Episode: Pack a Picnic
Total:
40 min
Active:
10 min
Yield:
4 servings (plus enough chicken for another meal)
Level:
Easy
Total:
40 min
Active:
10 min
Yield:
4 servings (plus enough chicken for another meal)
Level:
Easy

Ingredients

  • 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
  • 4 (8-inch) flour tortillas
  • 1 1/3 cups shredded Monterey jack and or Cheddar
  • Broccoli
  • Onions
  • Potatos
  • Celery

Directions

Watch how to make this recipe.

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.

Arrange 4 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 (1/3 cup per tortilla).

Bake enchiladas 15 minutes, until cheese is golden and gooey!

Steam broccoli

Chop onions

Mash potatoes

Chop Celery

Cook's Note

This is enough chicken to make this meal and another meal. If you are only making this meal, use 1 pound chicken.

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