Chicken and Black Bean Enchiladas with Gooey Jack Cheese

Ingredients

• 4 servings broccoli 
• 15 ounce black beans rinsed drained canned
• 4 servings celery 
• 4 8-inch flour tortillas 
• 2 tablespoons cilantro leaves fresh chopped
• 2 cloves garlic minced
• 4 ounce chiles diced green canned
• 1.3 cups monterey jack shredded
• 2 teaspoons olive oil 
• 0.5 cup onion chopped
• 4 servings onions 
• 0.3 cup salsa hot prepared
• 2 pounds chicken breasts boneless skinless cut into 1-inch pieces *see cook's note
• 4 servings potatos 
• 4 servings potatos 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Watch how to make this recipe.
2. Preheat oven to 400 degrees F.
3. Heat oil in a large skillet over medium heat.
4. Add onion and garlic and saute 2 minutes.
5. Add chicken and saute 5 minutes, until golden brown and cooked through.
6. Remove half of the chicken and reserve for another use.
7. Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces.
8. Remove from heat and stir in cilantro.
9. Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture.
10. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla).
11. Bake enchiladas 15 minutes, until cheese is golden and gooey!
12. Steam broccoli
13. Chop onions
14. Mash potatoes
15. Chop Celery