Chicken black bean enchiladas

I got this recipe from my sister in law Rolfe who lives in South Carolina. My family LOVES it when I make this for dinner. For about a year my oldest son who is 19 was a vegetarian I would make this recipe with Spanish rice instead of the chicken it still tasted great!
Enjoy


Chicken black bean enchiladas


1 lb. boned and skinned chicken breast, uncooked
1 2/3 cups black beans, canned, (one 15-ounce can)
1 1/2 cups Monterey Jack cheese, shredded, divided
4 oz green chili peppers, diced
2 tsp. cumin powder
1 tsp. garlic powder
6 or 7 flour tortillas, 10-inches round

Preheat oven to 400°F

To make filling: Cook chicken breasts in a pot of boiling water until done, approximately 20 minutes. When cooled shred chicken. Drain and rinse canned black beans. In a medium bowl, combine chicken, beans, 1 cup cheese, green chilis, cumin and garlic powder.

Spray a 9x12-inch baking pan with vegetable oil spray. Pour one cup enchilada sauce into the baking dish and spread evenly. One at a time, moisten each tortilla by dipping it briefly in the enchilada sauce. Place approximately 1 cup of filling on each tortilla and roll it up. Put in baking dish seam side down. Continue this process until all enchiladas have been assembled. Pour remaining sauce over enchiladas.

Bake in the oven uncovered for 20–25 minutes. Remove and sprinkle over remaining cheese. Return to oven for 5 more minutes.

Serve with salsa and sour cream.

XOXO Lizzie~