Chicken and Black Bean Enchiladas

The Wheel of Meals landed on International, so I decided to go the Mexican route.  This seemed like a no-fuss, fool-proof recipe using shredded rotisserie chicken and canned sauce.  I couldn't find crumbled Cojita cheese in the store, so I just bought a pre-shredded Mexican blend instead.  We both thought the enchiladas tasted great, especially paired with a roasted corn and bell pepper blend with fresh avocado slices.

Chicken & Black Bean Enchiladas
Recipe adapted from Sheet Pan Suppers
Serves 4

Ingredients:
2 cups shredded cooked chicken
1 can (4oz) diced green chiles, drained
2 cups enchilada sauce
1 cup canned black beans, rinsed and drained
1/2 cup chopped onion
1 teaspoon cumin
1/4 teaspoon Cayenne pepper
salt and pepper
1 cup (~5 oz) crumbled Cojita cheese (or any shredded cheese works too)
1/4 cup chopped fresh cilantro plus some for garnish
10 small (6-inch) tortillas (I used corn)

Directions:
In a small skillet, heat a little olive oil over medium-high heat.  Saute the onions for a couple minutes, until translucent. Add the cumin, Cayenne, and a pinch of salt and pepper. Set aside.

In a large bowl, combine the chicken with the chiles, 1/2 cup enchilada sauce, black beans, sauteed onions, 1/2 cup cheese, and 1/4 cup cilantro.

Pour 1 cup of the enchilada sauce into a 9x13 pan, covering its bottom.

Lay a tortilla on a work surface and place 1/4 cup chicken filling in the middle.  Roll up tightly, tuck ends under, and place in pan.  All 10 rolled tortillas should be able to fit in the pan side by side in two rows.

Pour the remaining sauces over the top of the enchiladas and sprinkle the remaining 1/2 cup cheese over the top.

Cover with foil and bake at 375º for 25-30 minutes. Remove foil and bake for 5 minutes.  Garnish with a little chopped cilantro and serve with corn, rice, and/or avocado slices. Enjoy!