Chicken and Black Bean Enchiladas

My favorite food, hands down, is Mexican. Poor Lucas, whenever we go out to eat, my first suggestion is always Mexican (Lucas' is Chinese) and again, when I go to visit him in EC, we usually make something Mexican at least once during the weekend.
I absolutely love playing around with entrees that I've either had, seen or simply heard of. So, this past (Thanksgiving) weekend, everyone was sick of turkey, so they agreed to let me make this recipe that came together in my head:



Chicken and Black Bean Enchiladas

2 - 3 chicken breasts, cooked and shredded (salt and pepper)
2 Tablespoons diced jalapeno peppers (or one small can green chilies)
3/4 cup salsa
1 can seasoned black beans (drained and lightly rinsed)
8 - 10 flour tortilla shells
1 large can enchilada sauce
1 - 2 cups shredded cheese


Use cooking spray to coat 9x13 glass baking dish. Preheat oven to 375. Cook and shred chicken breasts (this is easiest using two forks). Add peppers, salsa and black beans. Fill tortilla with chicken mixture and roll, placing seam side down in baking dish. Fill as many tortillas as fit in one layer in dish. Pour enchilada sauce over and sprinkle with shredded cheese. Bake for 20 - 30 minutes or until bubbly and lightly browned.


Serve with toppings of your choice. Ideas: shredded lettuce, black olives, sour cream, etc.

This recipe is SUPER easy to make and really tasty! If you like Mexican food as much as I do (or, even if you don't), you will like this recipe. Enjoy!