White Corn Tortillas
Enchilada Sauce (mild)
Left over Pico de Gallo (salsa) just to mix in and get rid of
Mixed Assorted Cheese
Cook chicken in EVOO (yes I have stolen Rachael Ray's word).
Sprinkle granulated garlic.
When done set aside in bowl.
In the same pan, cook the onion, black beans and salsa mixture.
Add enchilada sauce to the mixture and stir to cook until warmed.
I do not take the time to roll or fold my enchiladas, never have...this is like the measuring thing, (you know that thing I don't do unless I really have to). So pour some enchilada sauce into a rectangular baking dish. Layer about 6 tortilla shells into the dish (dip each shell into a wide bowl of sauce to cover both sides first). Then start layering your chicken mixture, sprinkle cheese on top and repeat the process.