Easy Chicken & Black Bean Enchiladas

Name: Easy Chicken & Black Bean Enchiladas
Ingredients: 3/4 - 1 lb chicken breast, diced; 1 tablespoon vegetable oil; coarse-grind garlic salt; cumin; 1/4 cup salsa (we like it medium-hot); 1 (15 ounce) can black beans, rinsed and drained; 2 1/4 cups grated monterey jack and cheddar cheese blend or 2 1/4 cups Mexican blend cheese, divided; 12 -14 corn tortillas; vegetable oil (for softening tortillas); 1 (15 ounce) can green enchilada sauce (Hatch Select)

10 ingredients

1 steps

Ingredients

3/4 - 1 lb chicken breast, diced
1 tablespoon vegetable oil
coarse-grind garlic salt
cumin
1/4 cup salsa (we like it medium-hot)
1 (15 ounce) can black beans, rinsed and drained
2 1/4 cups grated monterey jack and cheddar cheese blend or 2 1/4 cups Mexican blend cheese, divided
12 -14 corn tortillas
vegetable oil (for softening tortillas)
1 (15 ounce) can green enchilada sauce (Hatch Select)

Directions

1

["In frypan, cook chicken in oil over medium-high heat until chicken is just done; season with garlic salt and cumin to taste; add salsa, black beans, and half the cheese and stir until evenly distributed.", "Heat oil in small frying pan; soften tortillas, one at a time, by placing in hot oil for a few seconds on each side; drain tortillas on absorbent paper.", "Divide chicken mixture between tortillas; roll tortillas tightly and place seam-side-down in a 9x13\" baking pan that has been sprayed with no-stick cooking spray.""