Garlic & Black Bean Chicken Enchilada Rolls

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 cilantro