Cheesy Chicken Enchiladas

Ingredients:

• 8 Burrito Size Tortilla’s
• 1 Can of Black Beans (Cans are 15 oz, I use 1/2 can for this meal)
• 2 Cups of Shredded Colby Jack Cheese
• 1 Large Tomato, Diced or 1 Can of Diced Tomatoes
• 1 10 oz Can of Green Enchilada Sauce
• 1 Package of Taco Seasoning
• 2 Chicken Breast

Directions:

Preheat oven to 375*.

While the chicken is about 1/2 way thawed, cut the chicken into small chunks then finish thawing. In a skillet, cook the chicken breast and taco seasoning. I typically do not add any water to the chicken while it’s cooking with the taco seasoning, I use it just to add flavor to the chicken. If you do need liquid add a small amount of water.

Spray a baking dish with nonstick cooking spray, then start preparing your enchiladas. In each tortilla layer with a small amount of chicken, black beans, tomato, and cheese. Roll each enchilada up until the ends meet then place into the baking dish, seam side down. Continue to do this until your dish is full with enchiladas. Pour the enchilada sauce over the tortilla’s and top with all of the remaining cheese.

This will bake in the oven for about 20 minutes or until the cheese is nice and bubbly. I serve this with a side of taco rice and corn.