Chicken Black Bean Enchiladas w/ Tomatilla Salsa

Adapted from Branny Boils Over

I love any type of Mexican-inspired dish, and this one didn't disappoint.  Especially when it was paired with my homemade Spicy Tomatillo Salsa. :)

I actually made the filling for these on Sunday, for Tuesday's dinner.  All I had to do on Tuesday was fill the tortillas, cover with salsa and cheese, and bake.  I decided not to even warm up the chicken mixture beforehand.  It heated through nicely in the 30 minutes in the oven.

2 chicken breasts, cut into small bite-sized pieces
1 T olive oil
1 can black beans, drained and rinsed
1 small onion, diced
1 bell pepper, diced
1 1/2 t chili powder
1/2 t salt
1 1/2 t cumin
2 t lemon juice
2 t dried oregano
4-5 8" flour tortillas
4-6 ou Queso Fresco cheese, crumbled
1 c Tomatillo Salsa (or make a simple Tomatilla Sauce)

In a large skillet, heat olive oil over medium heat.  Add the onion and bell pepper for about 4-5 minutes until tender.  Mix in the chicken and cook until no longer pink in the middle.  Stir in the beans, chili powder, salt, cumin, lemon juice and oregano and cook about 1-2 minutes, until heated through.

Preheat oven to 350 and lightly grease a baking dish.

Place about 1/3 c of salsa in a rimmed dish.  Dip the tortillas into the salsa, coating both sides.  Place the chicken mixture into the tortilla with some cheese and roll.  Place it seam side down in the baking dish.  Repeat with remaining tortillas.

Pour the remaining salsa over the tortillas and then sprinkle with cheese.  Bake, covered, for about 30 minutes.



Chicken looks like a great addition!

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