Easy chicken and black bean enchiladas

Hello! Today I'm sharing my recipe for quick and easy chicken and black bean enchiladas. 

About a 1 lb package of chicken breasts

1 can of enchilada sauce

1 can of black beans

1 package of taco seasoning (3 tablespoons)

4 medium sized soft taco shells

Grated cheese

1. Preheat oven to 350° and lightly spray a 9x13in glass pan with cooking spray.

2. Pour 1/3 can of enchilada sauce in pan and tilt pan until sauce covers the bottom. 

3. Layer tortilla shells until bottom of pan is covered. (I used 2 medium sized ones.)

4. Drain black beans and set aside.

5. Trim any fat from chicken breasts and cook until done. 

6. Once chicken is cooked, place hot chicken into a Kitchenaid mixer and turn on medium-low speed to shred chicken. (You can also shred chicken by hand if you dont have a kitchenaid mixer, it just takes a little while longer.)

7. Once chicken is shreded, add black beans, 1/2 of the remaining enchilada sauce, and one package (3 tablespoons) of taco seasoning. Stir to combine. 

8. Pour chicken mixture on tortillas and spread around to cover pan. Top with two more tortilla shells. Then add the rest of the enchilada sauce and spread around. Top with cheese. You can add olives or green onions if you'd like. 

9. Bake for about 15 minutes or until cheese is completely melted.

10. Remove from oven and top with sour cream, more cheese, salsa, guacamole, or whatever else sounds good! Enjoy!