Recipe: Chicken & Black Bean Enchiladas

This is one of my favorite Mexican dishes - add a side of rice and/or some refried beans and you're set for dinner - and it's pretty simple! Enjoy!

Chicken & Black Bean Enchiladas

1 & 1/2 pounds cooked & shredded chicken breast
1 15 ounce can black beans, rinsed & drained
1 15 ounce can whole kernel corn, drained
1 15 ounce can diced tomatoes with onions, drained
1 1/2 (15 ounce) can enchilada sauce, divided
6-8 large flour tortillas
1 package (8 ounce) shredded Cheddar or Mexican Style cheese, divided
1/4 cup sliced green onions
Sour cream and salsa, as needed

Preheat oven to 375 degrees. In a large bowl, combine chicken, beans, corn, tomatoes and 3/4 cup of the enchilada sauce. Place a tortilla on a plate and fill with chicken mixture. Sprinkle with cheese, roll up and place in a 9 x 13 inch baking dish sprayed with non-stick cooking spray. Repeat with rest of tortillas. Pour remaining enchilada sauce over tortillas and sprinkle with remaining shredded cheese and green onions. Bake in oven for 20-25, or until heated through. Serve with sour cream and salsa, if you desire.