Chicken and Black Bean Enchiladas

• 2 (16 ounce) jarsmild picante sauce
• 14 cup chopped fresh cilantro
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 2 cups chopped cooked chicken
• 1 (15 ounce) can black beans, drained and rinsed
• 1 13 cups French's French fried onions, divided
• 1 (10 ounce) package flour tortillas (7 inches)
• 1 cup shredded monterey jack pepper cheese

1. Preheat oven to 350.
2. Grease 15x10-inch jelly-roll baking pan.
3. Combine picante sauce, cilantro, chili powder and cumin in large saucepan.
4. Bring to a boil.
5. Reduce heat to low; simmer 5 minutes.
6. Combine 1-1/2 cups sauce mixture, chicken, beans and 2/3 cup French Fried Onions in medium bowl.
7. Spoon a scant 1/2 cup filling over bottom third of each tortilla.
8. Roll up tortillas enclosing filling and arrange, seam-side down, in a single layer in bottom of prepared baking pan.
9. Spoon remaining sauce evenly over tortillas.
10. Bake, uncovered, 20 minutes or until heated through.
11. Sprinkle with remaining 2/3 cup onions and cheese.
12. Bake 5 minutes or until cheese is melted and onions are golden.
13. Serve immediately.

picante sauce, fresh cilantro, chili powder, ground cumin, chicken, black beans, onions, flour tortillas, shredded monterey jack pepper cheese

Taken from www.food.com/recipe/chicken-and-black-bean-enchiladas-160931 (may not work)