Ingredients

Ingredients

• Cooking spray
• 1 (15-ounce) can enchilada sauce
• 1 (4-ounce) can diced green chiles (do not drain)
• 4 cups shredded, cooked chicken (from a 3 to 4 -pound rotisserie chicken)
• 1 (15-ounce) can black beans, drained
• 3 1/2 cups shredded Mexican cheese blend, divided
• 1/4 cup fresh cilantro leaves, chopped and divided
• 8 (10-inch) large flour tortillas

Instructions

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1. Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9x13-inch baking dish with cooking spray.
2. Stir 1 (15-ounce) can enchilada sauce and 1 (4-ounce) can diced green chiles and their liquid together in a small bowl. Transfer 1 cup of this sauce into the bottom of the baking dish; set aside.
3. Place 4 cups shredded cooked chicken, 1 (15-ounce) can drained black beans, 2 cups of the shredded Mexican cheese blend, 1/2 cup of the enchilada sauce mixture, and 2 tablespoons of the chopped fresh cilantro in a medium bowl. Use tongs to toss the mixture and coat the chicken and cheese with the sauce.
4. Working with one flour tortilla at a time, arrange 3/4 cup of the filling down the center of the tortilla. Wrap the tortilla tightly around the filling and move the tortilla seam side down to the baking dish, tucking the ends of the tortillas underneath to close the ends. As you continue to add filled tortillas to the pan push the filled tortillas together to create a tight casserole.
5. Top the filled enchiladas with the remaining enchilada sauce mixture (you’ll have about 3/4 cup). Sprinkle with the remaining 1 1/2 cups of cheese.
6. Bake until the enchilada sauce is bubbly and the cheese is melted and just beginning to brown, 20 to 25 minutes. Cool the enchiladas for 5 minutes before sprinkling the remaining cilantro on top and serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.