Chicken Black Bean Enchiladas
1rotisserie chicken, shredded
1 15-oz can(s)black beans, drained and rinsed
1 7-oz can(s)fire roasted green chilies
1 pkgqueso fresco, crumbled
2 ccolby jack cheese, shredded
2 15-oz can(s)enchilada sauce, red or green (i do half and half)
12corn tortillas,warmed (so they won't crack when you roll them)
How to Make Chicken Black Bean Enchiladas
- Preheat your oven to 400.
- 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 on to the middle of a corn tortilla, srinkle with cheese as needed, place seam side down in pan and repeat with remaining chicken, cheese (save about 1/2 the cheese for the top) and tortillas. If you end up with extra chicken just sprinkle it over the top.
- Pour enchilada sauce evenly over the top and sprinkle with remaining cheese. Bake covered with foil for about 40-45 minutes or until heated through. Cool slightly before serving. Enjoy!