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Chicken & Black Bean Enchiladas with Roasted Salsa Verde & Monterey Jack Cheese

Blue Apron
  • minutes
  • Serves 3

INGREDIENTS

4 cloves

Garlic

1

Can Black Beans

1

large bunch Cilantro

1

Lime

1

Yellow Onion

3/4 lb

Tomatillos

1

Poblano Pepper

2

Boneless, Skinless Chicken Breasts

1 tsp

Ground Cumin

4

6-Inch Flour Tortillas

1 cup

Shredded Monterey Jack Cheese