Garlic & Black Bean Chicken Enchilada Rolls
Serves 615 mins prep30 mins cook
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.
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What you need
Instructions
0 Preheat your oven to 375 degrees Make the garlic & black bean filling... 1 Place a large skillet over medium heat and cook a medium diced yellow onion for about 5 minutes or until softened 2 Add 3 cloves of finely minced garlic and 4 ounces of diced green chilies and cook while stirring for about 60 seconds 3 Add 15 ounces of drained unrinsed black beans and mix to combine 4 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... 5 Pound the chicken cutlets out quite thin with a meat tenderizer or rolling pin and season generously with your favorite taco seasoning blend 8 Repeat until all of the cutlets have been pounded and seasoned 9 Divide the black bean filing between the 6 cutlets leaving a small border around the edges 10 Top with shredded mozzarella and sharp cheddar and some crumbled cojita 12 Arrange the rolls tightly in a small square baking dish and cover with enchilada sauce and an additional layer of cheese Bake and serve... 13 Bake in a 375 degree oven for 28-35 minutes or until the chicken rolls reach an internal temperature of 165 degrees 14 Garnish with additional crumbled cojita and some fresh cilantroView original recipe