Chicken and Black Bean Enchiladas

Chicken and Black Bean Enchiladas

2 skinless boneless chicken breasts, cooked or (1) pre-baked whole chicken, chicken removed and flaked
1 can black beans, rinsed and drained
2 cans of red enchilada sauce
6 white corn tortillas
1 small can of diced green chiles (4oz) drained
½ small yellow onion, diced
½ Tablespoon cumin
½ Tablespoon chili powder
Grated cheese
Sour cream and sliced black olives for topping, if desired

In a large sauce pan cook over low to medium heat, onions until clear. Add cut up chicken, black beans, green chili’s, cumin and chili powder. Let cook over low heat. In a small saucepan heat enchilada sauce until warm. One at a time dip tortilla into warm enchilada sauce until tortilla is soft. Take out and roll with chicken and black bean mixture inside. Continue until all 6 tortillas are rolled. Place in a glass 8x8 pan. Take any excess sauce and pour over the top of enchiladas. Sprinkle grated cheese over the top. Bake at 375 degrees (not convection) for 45 minutes. Garnish with sour cream and sliced black olives if desired.