Chicken Enchiladas

I'm so Mexican. Oh yeah. This is the third time this year I have made enchiladas. The other 2 were beef. These were a nice change from our usual. This is the second recipe from the master chicken recipe I posted earlier.

Chicken Enchiladas
1 can (15 oz) black beans, rinsed and drained
3 cups roast chicken meat from master recipe
2 tbsp chopped cilantro
2 cups shredded jalapeno jack or monterey jack cheese
10 oz jar salsa
8 10-inch flour tortillas
2 tbsp olive oil

In mixing bowl, combine beans, chicken, cilantro, 1/2 of the cheese, and 1/2 of the salsa. For each enchilada: rub 1 side of tortilla with oil (I used my pampered chef pastry brush); flip over and fill with 1/2 cup of chicken mixture. Roll up; place seam side down in 13x9 pan. Sprinkle with remaining cheese over all enchiladas. Again at this point you could freeze the whole pan of enchiladas, or freeze them individually for lunches and such. To proceed with the recipe, preheat oven to 350. Cover loosely with foil; bake 20 minutes. Remove foil and bake 15 minutes more or until heated through. Spoon remaining salsa over top of enchiladas.

So this was good. Of course Nathan didn't eat it, but the rest of us did. The black beans were a nice change, and didn't really change the taste as much as I expected it to. Another keeper. Ole!