Chicken Black Bean Enchiladas

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

1 - rotisserie chicken, shredded

1 can(s) black beans, drained and rinsed (15 oz)

1 can(s) fire roasted green chilies (7 oz)

12 - corn tortillas, warmed

1 package(s) queso fresco, crumbled (10 oz)

2 cup(s) shredded Colby Jack cheese, reserve 1/2 cup

3/4 can(s) enchilada sauce, red or green or half of each (15 oz can)

Directions

Preheat oven to 400 degrees F. In a large bowl combine chicken, beans, and chilies. Set aside. Grease a large baking dish (13x9 or larger) with oil.

To assemble enchiladas spoon about 1/4 cup of chicken mixture onto the middle of a corn tortilla.

Sprinkle with queso fresco and shredded Colby Jack cheese.

Place seam side down in the pan and repeat with remaining chicken, cheese, and tortillas. Reserve about 1/2 cup of cheese for topping.

If you end up with extra chicken sprinkle it over the top.

Pour enchilada sauce evenly over the top. Sprinkle with the remaining 1/2 cup of cheese.

Cover with foil and bake for about 40-45 minutes or until heated through.

Cool slightly before serving.