Chicken and Black Bean Enchiladas

Using the leftover chicken I made easy chicken enchiladas for dinner tonight. This is a good dish to make ahead and then just pop in the oven when you are ready to cook it. I got the recipe from a friend who made these for me a long time ago and they tasted just as good the second time around! I served it with a side salad.

2 cups salsa

1/2 cup water

2 tbsp chili powder ** If you are serving to kids you might want to reduce this to 1 tbsp- my 3 yr old ate it but it was a little spicy.

1 tsp cumin

handful of fresh cilantro

8 tortillas

monterey jack cheese (or cheddar, whichever you have)

1 can black beans, rinsed and drained

2 cups chicken, diced and cooked

Mix together the salsa, water, chili powder, cumin, and cilantro. This is your homemade enchilada sauce.

Put 1/2 cup of sauce in bottom of 9x13 baking dish. Set aside the rest of the sauce.

Take tortillas and fill with chicken, black beans and cheese. Roll them up and place them seam side down in dish. When you are done rolling up the tortillas, pour the rest of the sauce over tortillas.

Cover with foil and bake at 350 for 45 minutes.

Take dish out, uncover, and sprinkle remaining cheese. Place back in oven until cheese is melted, which should only take a couple of minutes.

You can serve the enchiladas with sour cream, scallions, hot sauce, avocado or extra cilantro as optional toppings.