Chicken & Black Bean Enchiladas

Preheat the oven to 500°F. Wash and dry the fresh produce. Peel and mince the garlic. Drain and rinse the black beans. Pick the cilantro leaves off the stems; discard the stems and roughly chop the leaves. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Cut the lime into quarters. Peel and small dice the onion. Remove the papery husks of the tomatillos.

Place the poblano pepper and tomatillos on a sheet pan. Drizzle with oil and season with salt and pepper. Place in the oven and roast 9 to 11 minutes, or until the skin of the pepper is browned and blistered. Remove from oven. When cool enough to handle, carefully remove and discard the skin and seeds of the pepper, then finely chop. Finely chop the tomatillos.

While the peppers and tomatillos roast, season the chicken breasts with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook (loosely covering the pan with aluminum foil) 4 to 6 minutes per side, or until browned and cooked through. Transfer the cooked chicken to a plate and let rest for at least 5 minutes. When cool enough to handle, cut the chicken into bite-sized pieces. Wipe out the pan.

While the chicken rests, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Stir in the chopped poblano pepper and tomatillos, lime zest and ½ cup of water; season with salt and pepper. Simmer, stirring occasionally, 5 to 7 minutes, or until thickened and slightly reduced in volume. Remove from heat.

While the salsa simmers, in a medium bowl, combine the black beans, cumin, chopped chicken, half the cilantro, the juice of 2 lime wedges and 1 tablespoon of olive oil. Stir to combine and season with salt and pepper to taste. Spread a thin layer of the salsa verde and about ½ cup of the chicken-bean mixture onto the bottom of a baking dish. Divide the remaining chicken-bean mixture between the tortillas. Roll each filled tortilla tightly and place in the baking dish, seam side down.

Pour the remaining salsa verde over the enchiladas, then sprinkle the Monterey Jack cheese over the top; lightly season with salt and pepper. Place in the oven and bake 10 to 12 minutes, or until the cheese is browned and bubbling. Let stand for 1 to 2 minutes before serving. Garnish with the remaining cilantro and lime wedges. Enjoy!