Chicken & Black Bean Enchiladas
1 pound boneless, skinless chicken breast
1 can enchilada sauce
15 ounce can black beans
1 1/2 cups Monterrey Jack cheese, shredded and divided
4 ounces green chili peppers, diced
2 teaspoons cumin powder
1 teaspoon garlic powder
6 to 8 flour tortillas (10 inch size)
Boil chicken until done. Drain and cool. Cut up and set aside. Preheat oven to 400. Drain and rinse black beans. In a medium bowl, combine chicken, beans, 1 cup of cheese, green chili's, cumin and garlic.
Spray a 9x12" shallow baking dish with cooking spray. Pour one cup of enchilada sauce into the baking dish and spread evenly. One at a time, moisten each tortilla by dipping it briefly in the enchilada sauce. Place approximately 1 cup of filling on each tortilla and roll it up. Put in baking dish seam side down. Continue this process until all enchiladas have been assembled. Pour remaining sauce over enchiladas.
Bake uncovered for 20-25 minutes. Remove and sprinkle with remaining cheese. Return to oven for 5 more minutes.
My family likes to have yellow rice and re-fried beans with our enchiladas. I also like to have a little sour cream with mine. I didn't have Monterrey Jack Cheese on hand so I used Colby Jack Cheese, which works just as good.