Chicken and Black Bean Enchiladas

By Barefeet In The Kitchen

Ingredients

6 cups cooked chicken (shredded or chopped into ½-inch pieces (directions for cooking raw chicken are below))
15.5 ounces canned black beans (drained well and rinsed)
40 ounces green chile enchilada sauce
1 teaspoon granulated garlic or garlic powder
1 teaspoon granulated onion or onion powder
1 teaspoon ground cumin
½ teaspoon kosher salt (adjust to taste)
½ teaspoon freshly ground black pepper (adjust to taste)
(8-10) 9-inch flour tortillas (OR about (16) 6-inch flour tortillas)
4 cups shredded cheese (I use a mixture of cheddar and Monterey jack or a Mexican cheese blend)
sour cream
chopped lettuce or shredded cabbage
diced tomatoes
sliced olives
chopped fresh cilantro

Prep Time20mins
Cook Time40mins

Instructions

Place the chopped chicken in a large mixing bowl along with the black beans, green chile sauce, garlic powder, onion powder, cumin, salt, and pepper. Stir to combine. Taste the mixture and adjust the salt and pepper, if desired. Add more enchilada sauce if necessary to make sure everything is fairly well soaked with the green chile sauce.

Pour enough green chile sauce in the bottom of a 9x13 pan to cover it. With a tortilla in one hand and the tongs in the other, fill the tortilla with about of a cup of the chicken and bean mixture, roll the tortilla up and place at the end of the pan.

Repeat this with the rest of the tortillas, lining them up in the pan. When the pan is full, smother the tortillas with the remaining green chile sauce and sprinkle with the shredded cheese.

Bake uncovered at 350°F until the cheese has melted, approx 24-26 minutes. Let stand for 10-15 minutes before serving. Top each serving with sour cream, lettuce, tomato, olives, and cilantro before serving.