Hello Everyone! Happy Friday!! Does anyone have any good plans for the weekend? I am going up to my cousins bridal shower. I am very excited to see my mom and all of my other relatives! I am working on putting together her gift and will post a few pics when I have it all set! This afternoon was filled with random activities. I came home and did some laundry and then Josh and I took Frank to the vet. He has a skin infection in his left paw and has to take all kinds of medicine= yuck! Hopefully he'll start feeling better soon! His paw is bothering him so much that hes putting no weight on that leg. After the vet, housework continued and then I tried a new enchilada recipe from Robin Miller. The recipe was pretty good, but a little bland. I may try to kick it up a bit next time!
1 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
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
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.
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!