Ingredients

3 chicken breasts, cooked and shredded

10 small corn tortillas

1 teaspoon cumin

1 can black beans, drained and rinsed

1 large jar or 2 small cans green enchilada sauce

1&1/2 cups monterey jack cheese

Preparation

  1. Mix shredded chicken, cumin, black beans, 1/2 cup cheese, 1/2 cup enchilada sauce in a large bowl.

  2. Warm tortillas for a few seconds in the microwave.

  3. Spread a little enchilada sauce in the bottom of a 9 x 9 baking dish.

  4. Fill each tortilla with chicken mixture and place seam-side down in dish.

  5. Cover with remaining sauce.

  6. Bake at 350 degrees for 20-30 minutes, adding remaining cheese in the last 5 minutes of baking.