Chicken Enchiladas

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    Chicken Enchiladas

    Recipe by Marge Perry and David Bonom

    • 4Servings

    Ingredients

    • 1 lb. tomatillos, husked
    • 1 onion, chopped
    • 1 jalapeño, chopped
    • 1/2 cup fresh cilantro
    • 2 3/4 cups shredded Roasted Garlic-Lemon Chicken, thawed
    • 1 can (15 to 15.5 oz.) black beans, rinsed
    • 2 cups shredded cheddar
    • 12 small (6-inch) flour tortillas

    Preparation

    In pan, simmer first 3 ingredients until soft, 10 minutes; in blender, puree with cilantro and 1/2 tsp. salt. Spread 1/2 cup in 9-by-13-inch baking dish. Divide chicken, beans and 1 cup cheese among tortillas. Roll; place in dish. Top with remaining sauce and cheese. Bake at 400° until bubbly, 20 minutes.