What's for Dinner? Red Chicken Enchiladas

So I can't really take credit for the amazingly awesome flavor I got from this by rolling together a bunch of different packaged type stuff, but I figured I'd share anyway, because what better way to give ideas than make them easy?

What you need:

• 4-6 boneless skinless chicken breasts
• 24 - small taco size tortillas (you can use either corn or flour; I prefer flour)
• 2 - 16oz jars red enchilada sauce 
• 1 can or pouch of black beans
• Spanish Rice (however much you want as filler...and I use the Lipton pouches)
• 1 small onion, finely chopped
• Taco seasoning
• Monterey Jack cheese, shredded
• Sour Cream for serving

1. Sprinkle taco seasoning on both sides of chicken breast, bake in 425 degree oven for 12 - 15 minutes (until cooked through)

2. While chicken is baking, mix together rice, heated black beans, onion, and 1/2 c shredded cheese in bowl

3. Shred or chop chicken (however you prefer it) and add to mixture; stir.

4. Warm enchilada sauce in large bowl

5. Dip tortillas into sauce, covering both sides

6. Lay tortilla in large rectangle or square casserole baking dish

7. Fill tortilla with mixture; roll

8. Repeat until pan is filled

9. Pour a little of the remaining sauce over enchiladas

10. Bake at 350 degrees for 35 minutes

11. Remove from oven, sprinkle desired amount of cheese over top

12. Bake an additional 5 minutes

13. Serve with a dollop of sour cream on top and ENJOY!