0 Chicken and Black Bean Enchiladas

This is an incredible recipe that I made for Nate on Thursday night! It is from my all time FAVORITE recipe book: Warm Welcomes River Road Recipes IV by the Junior League of Baton Rouge, Louisiana. Warning: It makes a TON of food! I used two 13X9 Pyrex pans! Enjoy!

Chicken and Black Bean Enchiladas

(Whole wheat tortillas are relatively new on the market. The aroma and flavor are wonderful, and the texture is smoother than traditional corn tortillas.)

6 cups chopped cooked chicken (I just boiled 6 chicken breasts on the stove top)
2 tablespoons minced garlic
6 cups salsa
2 (15 - ounce) cans black beans
2 red bell peppers, chopped
2 teaspoons cumin
salt and pepper to taste
2 bunches green onions, chopped
2 dozen whole wheat flour tortillas
12 ounces reduced-fat Monterey Jack cheese, shredded (I used 16 oz and probably could have used more)

Saute the chicken and garlic in a skillet sprayed with nonstick cooking sprayed for 3 minutes. Stir in the salsa, undrained beans, bell peppers, cumin, salt and pepper; reduce the heat. Simmer for 7 minutes or until thickened, stirring occasionally. Stir in the green onions.

Spoon 1/4 cup of the chicken mixture in the center of each tortilla and sprinkle with 1 tablespoon of the cheese. Roll to enclose the filling. Arrange seam side down in a 9x13-inch baking dish sprayed with nonstick cooking spray. Spoon the remaining chicken mixture evenly over the enchiladas and sprinkle with the remaining cheese. Bake at 350 degrees for 15 minutes or until the cheese melts.