Shredded Chicken Enchiladas

Shredded Chicken Enchiladas
Serves about 4

3 cooked chicken breasts, shredded
2 cloves of garlic, minced
1/2 yellow onion, diced
1/2 tsp. cumin
1 tsp. chili powder
Pinch or two of cayenne pepper
1 can black beans, drained and rinsed
1 tbsp. olive oil
salt and pepper
2 c. grated cheese
6-8 Tortillas

1 roma tomato, chopped
1/4 c. cilantro, chopped

Combine the chicken, garlic, onion, cumin, chili powder and cayenne pepper in a skillet and saute with a bit of oil over medium heat until onions have started to tenderize. In a bowl, mash the rinsed beans together with 1 tbsp. olive oil until a thick paste is formed. Season with salt and pepper to your liking.

In each tortilla, spread a thin layer of the black bean mixture into the middle; leaving a bit of room on top and bottom areas. Sprinkle with cheese and top with a spoonful of the chicken. Roll the tortilla up and place in a greased baking dish. Spoon all of the tomatillo sauce over the tops of the enchiladas. Sprinkle with remaining cheese and top with roma tomato and cilantro. Bake, covered, at 350 for 30 minutes or until heated through.