Yummy

I cook almost every night but it's always very simple things. I seldom have the time to whip up anything more than couscous, a vegetable, and chicken. Yesterday however, David put in a special request for his favorite dish, my chicken enchiladas. Now this is not my chicken enchilada recipe, it's my friend Lesley's recipe, but since I make them I get the credit=). A night when David will be around to watch Sophia for me, I plan on making this dish and HIGHLY recommend everyone try it! It's a husband pleaser.

2 Tablespoons vegetable oil (plus additional for the dish)

1-2 cloves garlic

4 scallions (white and tender green parts) chopped

1 (15 ounce) can black beans drained and rinsed

1 chipotle chili pepper in adobe sauce finely chopped

1/2 teaspoon salt

1/2 teaspoon ground cumin

Lime juice

1 cup diced cooked chicken

4-6 large tortillas

2 cups shredded Monterey jack cheese

1 cup green (tomatillo) salsa

Preheat the oven to 350 degrees; oil an 8 or 9 inch square baking dish.

In a large skillet over medium heat, heat the oil. Add the garlic and scallions and cook, stirring for about 1 minute. Add the drained black beans and cook until heated through, about 5 minutes. Using a potato masher, or the back of a wooden spoon, mash the beans. Add the chipotle, salt, cumin, and lime juice and cook, stirring constantly, for about 1 minute. Add the chicken and toss to combine; set aside.

Place a skillet over medium-high heat. Heat the tortillas, one at a time, until softened and flexible, about 10 seconds per side. (I skip this step.) Working one at a time, spoon approximately 1/6 or 1/4 of the black bean-chicken mixture along the center of the tortilla, then sprinkle with about 1/4 cup cheese. Roll the sides of the tortilla over the filling and place it in the baking dish, seam-side down. Repeat with the remaining ingredients.

Sprinkle the rolled tortillas with the remaining cheese and pour salsa over the top. Bake the enchiladas until warmed through, about 20 minutes.