Easy Chicken & Black Bean Enchiladas

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 3/4-1 lb chicken breast, diced
• 1 tablespoon vegetable oil
• coarse-grind garlic salt
• cumin
• 1/4 cup salsa (we like it medium-hot)
• 1 (15 ounce) can black beans, rinsed and drained
• 2 1/4 cups grated monterey jack and cheddar cheese blend or 2 1/4 cups mexican blend cheese, divided
• 12 -14 corn tortillas
• vegetable oil (for softening tortillas)
• 1 (15 ounce) can green enchilada sauce (hatch select)

Recipe

• 1 in frypan, cook chicken in oil over medium-high heat until chicken is just done; season with garlic salt and cumin to taste; add salsa, black beans, and half the cheese and stir until evenly distributed.
• 2 heat oil in small frying pan; soften tortillas, one at a time, by placing in hot oil for a few seconds on each side; drain tortillas on absorbent paper.
• 3 divide chicken mixture between tortillas; roll tortillas tightly and place seam-side-down in a 9x13" baking pan that has been sprayed with no-stick cooking spray.
• 4 pour enchilada sauce evenly over top; top with remaining cheese; bake at 350° for 20 minutes until cheese is melted and bubbly.