Chipotle Chicken Enchiladas

• 2 Tablespoons Olive Oil
• 1 pound Boneless, Skinless, Chicken Breast, Cooked And Chopped
• 1 cup Diced Red Bell Pepper
• 2 Tablespoons Minced Jalapeno Pepper
• 2 cloves Garlic, Minced
• 16 ounces, fluid Chipotle Salsa
• 1 can (15 Oz. Can) Black Beans
• 1 can (15 Oz. Can) Corn
• 1 teaspoon Cumin
• Salt And Pepper
• 2 packages (about 8 Tortillas In Each Package) Corn Tortillas
• 1 cup Shredded Monterey Jack Cheese

1. Preheat oven to 350 degrees F.
2. Heat olive oil in a large skillet.
3. Add chicken, bell pepper, jalapeno, and garlic.
4. Cook for 5-7 minutes on medium heat.
5. Pour in salsa (I prefer Jardines), black beans (undrained), corn (drained), cumin, salt and pepper to taste.
6. Let simmer for 10 minutes until thickened.
7. Ladle 1 cup of mixture into the bottom of a 13x9x2 inch baking dish.
8. Begin filling tortillas (yellow corn tortillas from La Tortilla Factory hold up well) with 1/4 cup of the salsa mixture and place them in the dish seam side down.
9. When the dish is full, pour the remaining salsa mixture over the top of the enchiladas, sprinkle cheese on top, and bake for 15 minutes or until cheese is bubbly.

olive oil, chicken, red bell pepper, jalapeno pepper, garlic, salsa, black beans, corn, cumin, salt, corn tortillas, shredded monterey jack cheese

Taken from tastykitchen.com/recipes/main-courses/chipotle-chicken-enchiladas-3/ (may not work)