Chicken Enchiladas Verdes with Black Beans

Ingredients

Quantities are for one portion.

• 150 gchicken breast
• 15 mlolive oil
• 50 gcanned black beans, rinsed
• 30 gsour cream
• salt to taste
• 3corn tortillas
• 100 gtomatillo salsa verde
• 30 gmonterey jack cheese, grated

Method

1. Poach the chicken breast in salted water until cooked. Remove and use two forks to pull the hot meat into fine shreds.
2. Preheat the oven. Warm the black beans in a small pot with a splash of water and a pinch of salt.
3. Heat the olive oil in a pan. Briefly pass the corn tortillas through the hot oil to soften them, then drain on a paper towel.
4. Spread a thin layer of salsa verde in the bottom of a baking dish.
5. Fill each soft tortilla with shredded chicken, roll it tightly, and place it seam-side down in the dish.
6. Pour the remaining salsa verde over the enchiladas and top with the grated monterey jack cheese.
7. Bake until the sauce bubbles and the cheese melts. Serve hot alongside the black beans, topped with a dollop of sour cream.