Garlic & Black Bean Chicken Enchilada Rolls
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.
Servings: 6
Ingredients
- a medium yellow onion, diced
- 3 cloves of garlic, finely minced
- 4 ounces of green chilies, diced
- 15 ounces of black beans, drained
- 4 ounces of mozzarella, shredded
- 4 ounces of sharp cheddar, shredded
- 1/2 cup of cojita, crumbled
- 6 thinly sliced chicken cutlets
- 1 tablespoon of your favorite taco seasoning blend
- 1 cup of red enchilada sauce
- fresh cilantro, finely chopped (optional)
Instructions
- 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