Garlic & Black Bean Chicken Enchilada Rolls
Serves 6
15 mins prep
30 mins cook
45 mins total
Thinly sliced chicken breasts stuffed with cheese and a garlicky black bean mixture are rolled up and smothered in enchilada sauce. Mexican comfort food perfection.
Preheat your oven to 375 degrees
Make the garlic & black bean filling...
Place a large skillet over medium heat and cook a medium diced yellow onion for about 5 minutes or until softened
Add 3 cloves of finely minced garlic and 4 ounces of diced green chilies and cook while stirring for about 60 seconds
Add 15 ounces of drained unrinsed black beans and mix to combine
Cook until the black beans begin to soften and then use the back of a wooden spoon or a potato masher to mash the black beans down into a thick paste and then transfer the filling off of the heat
Assemble the chicken rolls...
Pound the chicken cutlets out quite thin with a meat tenderizer or rolling pin and season generously with your favorite taco seasoning blend
Repeat until all of the cutlets have been pounded and seasoned
Divide the black bean filing between the 6 cutlets leaving a small border around the edges
Top with shredded mozzarella and sharp cheddar and some crumbled cojita
Arrange the rolls tightly in a small square baking dish and cover with enchilada sauce and an additional layer of cheese
Bake and serve...
Bake in a 375 degree oven for 28-35 minutes or until the chicken rolls reach an internal temperature of 165 degrees
Garnish with additional crumbled cojita and some fresh cilantro
