Easy Chicken & Black Bean Enchiladas

• 3/4 - 1 lb chicken breast, diced
• 1 tablespoon vegetable oil
• coarse-grind garlic salt
• cumin
• 1/4 cup salsa (we like it medium-hot)
• 1 (15 ounce) can black beans, rinsed and drained
• 2 1/4 cups grated monterey jack and cheddar cheese blend or 2 1/4 cups Mexican blend cheese, divided
• 12 -14 corn tortillas
• vegetable oil (for softening tortillas)
• 1 (15 ounce) can green enchilada sauce (Hatch Select)

1. In frypan, cook chicken in oil over medium-high heat until chicken is just done; season with garlic salt and cumin to taste; add salsa, black beans, and half the cheese and stir until evenly distributed.
2. Heat oil in small frying pan; soften tortillas, one at a time, by placing in hot oil for a few seconds on each side; drain tortillas on absorbent paper.
3. Divide chicken mixture between tortillas; roll tortillas tightly and place seam-side-down in a 9x13" baking pan that has been sprayed with no-stick cooking spray.
4. Pour enchilada sauce evenly over top; top with remaining cheese; bake at 350u0b0 for 20 minutes until cheese is melted and bubbly.

chicken breast, vegetable oil, coarsegrind garlic, cumin, salsa, black beans, grated monterey, corn tortillas, vegetable oil, green enchilada sauce

Taken from www.food.com/recipe/easy-chicken-black-bean-enchiladas-170321 (may not work)