Chicken Enchiladas

Chicken Enchiladas 3 tablespoons canola oil 1 large onion, diced 5 chicken breasts 1 small can diced green chilies, drained 1-15 oz. can black beans, rinsed and drained well 1- 28 oz. can Medium Green Enchilada Sauce, divided 5 cups grated cheddar cheese, divided salt pepper 16 flour tortillas or 20 corn tortillas ———– chopped cilantro diced fresh tomatoes avocado etc. In large pot, bring chicken breasts to a boil. Reduce heat to low and simmer until thoroughly cooked, about 15 minutes. Remove from water and set aside to cool. In small skillet, heat oil over medium high heat. If using corn tortillas, fry lightly in oil for 10-15 seconds per side. Place on paper towels and set aside. (FYI-you may need more oil than the 3 tablespoons listed) Saute diced onion in oil and cook until soft, about 10 minutes. Pour onions into large bowl. Shred cooked chicken and add to bowl. Stir in green chilies, black beans, half the can of green enchilada sauce, 3 cups of grated cheese, and salt and pepper. Spoon 1/4-1/3 cup of chicken mixture onto a tortilla and roll. Place enchilada into a lightly greased casserole or glass dish. Repeat filling and rolling until no ingredients remains. Pour remaining enchilada sauce over top and sprinkle with 2 cups of grated cheese. Bake at 350 degrees for 45 minutes or until hot and bubbly. Serve with chopped cilantro or any other desired toppings.