Fergie's Black Bean & Chicken Enchiladas

I had left over black beans from yesterday's dinner... as always I prefer homemade but you can always use a good quality organic refried canned bean.  

8 Flour Tortillas

2 Cups Refried Black Beans

2 Poached Chicken Breast 

1 Cup Monterey Jack Cheese, Shredded

1 Cup Mozzarella Cheese, Shredded

2 Cups Enchilada Sauce (I keep homemade sauce in the freezer)

1/4 Cup Cotija Cheese, Grated

This is everything you will need... 

I poach the chicken in about 6-7 cups of water... salt, pepper, oregano and a whole onion... bring to a boil and simmer for about 25 minutes.  Remove the chicken from the poaching liquid and allow to cool.  Once cooled shred. 

These are my left over refried black beans from last nights dinner... like I said before you can use canned but fresh is always better. 

Cotija Cheese.... MMMmmmm a little sticky but so good. 

When I make enchiladas I like to use a combination of mozzarella and monterey jack cheese... 

Spray your dish with PAM... 

You want to heat your tortillas to make them easier to work with... 

After heating up the tortilla... spread a thin layer of beans... 

Add some of your shredded chicken... 

Add some cheese... 

Roll tight and place in dish.. .

I usually heat all the tortillas at once and roll as I go.... it's much faster than warming them individually. 

Once you roll all 8.... 

Pour your sauce over the enchiladas... 

Sprinkle the left over moz and monterey down the middle... 

Add the cotija over the top... 

Bake for 30-40 minutes, covered with foil in a 375 oven... 

YUMMY!!!!!