Black Bean & Chicken Enchiladas

One jar Enchiladas Ole! red sauce, or sauce of your choice
8 corn tortillas, preferably homemade
3/4 cup black beans
1 tomato, diced
chicken breast, cooked and shredded
1 cup 2% milk mexican cheese

Salsa and/or guacamole to serve

In a shallow pan, heat sauce with 1 cup of water on medium heat until simmering. Stir the sauce every few minutes throughout the process.

In a 8x8 pan, pour about 1/4 - 1/3 cup of the enchilada sauce in the bottom.

Take your corn tortillas, and dip it in the simmering sauce for 5 seconds (MAX). 

Fill tortilla with chicken, black beans, tomato, and a sprinkle of cheese. Roll tortilla around the filling so that the seam is on the bottom of the pan. Repeat process with remaining tortillas.

When your pan is full, sprinkle the rest of the cheese on top and bake in a 350 degree oven for about 20 minutes, or until cheese is melted and everything is hot all the way through.

Serve with guacamole, salsa, and a margarita!

Yield: 6 servings