Gooey Enchiladas

Preheat the oven to 350F. Heat oil in a large skillet. Add the onion and cook for 5 minutes, or until softened. Add the garlic and cook for a minute longer. Add the tomatoes, corriander , cumin, oregano, and pepper and cook for a few minutes longer. Next add the cilantro and cook for another two minutes. Remove from heat and set aside.

In the meantime, brown the ground chicken and black beans in a separate skillet over medium heat until the chicken is no longer pink. Drain off any excess fat. Remove from heat and set aside.

Wrap the tortillas in an aluminum foil packet. Bake the tortillas for 5 minutes in the preheated oven.

Next place 1/2 cup of the sauce into the bottom of a greased 9×13 baking dish. Spoon desired amount of the meat and bean mixture into the tortilla shells, add some cheddar cheese to each and roll up the tortillas. Place the rolled tortillas, seam-side down in the baking dish and then cover them with the remaining sauce.

Bake uncovered for 15 minutes, remove from the oven and add the Colby Jack cheese. Bake for another 5 minutes and serve warm.

Garnish with green onions and fresh parsley.

Recipe adapted from Parents Magazine.