Mamma'S Simple Chicken Enchiladas

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Lightly oil 13x9x2-inch glass baking dish with 1 1/2 T. olive oil. Spoon 1/3 of one can enchilada sauce into dish, spreading to cover the bottom of the dish.

3. 3

   Heat a 1/2 T. of olive oil in a small, heavy skillet on medium low. Add onion and oregano saute until onion is tender, about 5 minutes. Season to taste with salt and pepper. Turn heat down to low. Add can of black beans and stir to warm. Remove from heat.

4. 4

   Heat 1/3 of one can of enchilada sauce in heavy small skillet over medium-high heat. Add raw, cubed meat. Turn heat down to medium-low, cover and simmer for about 10 minutes or until meat is thoroughly cooked through. Remove meat with a slotted spoon into a small bowl and set aside. Turn the sauce up to medium.

5. 5

   Using tongs, add 1 tortilla to the warm sauce and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to a clean cutting board and drain. Repeat with remaining tortillas.

6. 6

   Place scant 1/4 cup cooked meat in center of 1 tortilla. Sprinkle with 2 generous tablespoons onion & bean mixture. Spoon 2 generous tablespoons cheese atop meat. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, meat, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. (Can be made 1 day ahead. Chill.)

7. 7

   Bake enchiladas, uncovered, until sauce bubbles and cheese melts, about 25 minutes. Allow to cool for five minutes, then serve. Optionally, serve with sour cream.

No additional tips available.