Southwest Chicken Ole'

Name: Southwest Chicken Ole'
Ingredients: 4 boneless skinless chicken breasts; 2 tablespoons olive oil, divided; 1 medium onion, chopped; 3 garlic cloves, minced; 1 (4 ounce) can green chilies, chopped; 1 (14 ounce) can plum tomatoes, drained and chopped; 1 tablespoon red wine vinegar; 4 teaspoons ground cumin; 12 teaspoon dried oregano leaves; 14 teaspoon pepper; salt, to taste; 1 (15 ounce) can black beans, drained and rinsed; 2 cups shredded monterey jack cheese; 1 cup shredded cheddar cheese

14 ingredients

9 steps

Ingredients

4 boneless skinless chicken breasts
2 tablespoons olive oil, divided
1 medium onion, chopped
3 garlic cloves, minced
1 (4 ounce) can green chilies, chopped
1 (14 ounce) can plum tomatoes, drained and chopped
1 tablespoon red wine vinegar
4 teaspoons ground cumin
12 teaspoon dried oregano leaves
14 teaspoon pepper
salt, to taste
1 (15 ounce) can black beans, drained and rinsed
2 cups shredded monterey jack cheese
1 cup shredded cheddar cheese

Directions

1

In a large skillet, saute chicken breasts in 1 tablespoon of the olive oil for 2 minutes each side; remove.
2

Add remaining olive oil to skillet and saute onions, garlic and green chilies.
3

Cook, stirring occasionally until tender, about 5 minutes.
4

Stir in tomatoes, red wine vinegar and all the seasonings.
5

Cover and simmer about 5 minutes.
6

Add black beans and cook 5 minutes more.
7

Layer chicken breasts in a medium casserole dish.
8

Top with black bean mixture and sprinkle with cheeses.
9

Cover with aluminum foil and bake in a preheated 350 degree oven for 30 minutes.