Cooking Instructions

• Preheat your oven to 400°F and position a rack in the center. Lightly coat a 9x13-inch baking dish with cooking spray.
• In a small bowl, combine the enchilada sauce and diced green chiles along with their liquid. Pour 1 cup of this mixture into the bottom of the baking dish and set it aside.
• In a medium bowl, mix together the shredded chicken, drained black beans, 2 cups of the Mexican cheese blend, 1/2 cup of the enchilada sauce mixture, and 2 tablespoons of the chopped cilantro. Use tongs to ensure the chicken and cheese are evenly coated with the sauce.
• Take one flour tortilla and place 3/4 cup of the filling in the center. Roll the tortilla tightly around the filling and place it seam side down in the baking dish, tucking the ends underneath. Continue adding filled tortillas to the dish, pressing them together to form a compact layer.
• Pour the remaining enchilada sauce over the filled tortillas, and sprinkle with the remaining 1 1/2 cups of cheese.
• Bake the enchiladas for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned. Let the enchiladas cool for about 5 minutes, then garnish with the remaining cilantro and serve.