...er, Thursday. This past Tuesday my in-laws came over for a visit, and brought some yummy Red Beans and Rice. So, needless to say, I didn't cook on Tuesday. Which was actually quite nice. And it allowed me to get some much needed cleaning to do.

But we did still want to do the new recipe for the week, so we did it on Thursday. This week I tried a new recipe for enchiladas. They were really good. But I think I will stick with my usual recipe.

Chicken and Black Bean Enchiladas with Gooey Jack Cheese

Ingredients

• 2 teaspoons olive oil
  
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces *see cook's note
• 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
• *Cook's note: this is enough chicken to make this meal and another meal. If you are only making this meal, use 1 pound chicken.

Directions

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. Remove half of the chicken and reserve for another use.

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!