Filling:
1 tablespoon oil
1 tsp cumin
1 ½ tsp chili powder
4 chopped green onions, green parts reserved
2 cloves garlic, minced
6 boneless chicken thighs, cut into chunks
1 can of black beans (use only half if also making Mexican Rice)
Sauce:
1 clove garlic, minced
1 (4 ounce) can diced green chilies
1 can ½ fat cream of mushroom soup
½ cup salsa
1 tsp chili powder
½ tsp cumin
1/3 cup sour cream
1 cup shredded Cheddar cheese
6 (12 inch) flour tortillas (any flavor)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a sauté pan heated to medium-high heat , add 1 tbsp of oil. Sauté chicken thighs for a couple of minutes and then sprinkle with cumin, chili powder, salt (to taste) and pepper. Mince 2 cloves of garlic and add to the pan along with the white part of the chopped green onion. Sauté for a couple more minutes. Drain and rinse a can of black beans and add to the mixture. Heat through 1 minute and then remove from heat.
In a medium bowl add the minced garlic clove, and then stir in the green chilies, cream of mushroom soup, sour cream, salsa, chili powder and cumin. Mix well. Add ½ cup of this mixture to the chicken and beans and stir to combine.
Divide the chicken mixture into 6 portions (should be approximately ½ cup each). Fill a tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish. Continue doing this with the remaining chicken and tortillas.
Spoon the reserved sauce over the rolled tortillas and top with shredded cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly. Top with reserved chopped green onions, and more sour cream and salsa if you like. Serve with Mexican Rice or your own favorite rice.
