These flavorful chicken and black bean enchiladas are made easy by using a store bought rotisserie chicken and canned beans.  The sauce is a warm, smoky tomato-based sauce flavored with chili powder, cumin and garlic powder that I added a little spice to with some sautéed fresh jalapenos and some sliced green onions.  If you are like me and have chicken in the freezer on occasion, I actually baked my own chicken and shredded it for the recipe instead. If you are searching for a vegetarian version of the recipe, I would add a mixture of beans instead of the chicken, or even use roasted portabella mushrooms and peppers in place of the shredded chicken.  Either way, served with creamy sour cream, this hearty dish is a dinner your entire family will adore!

(To view Cooking Light’s recipe, click on the following link: http://www.myrecipes.com/recipe/20-minute-chicken-enchiladas-50400000128800/)

Tagged: black beans, cheese, chicken broth, chicken enchiladas, chili powder, cilantro, Cooking Light magazine, corn tortillas, cumin, onion, rotisserie chicken, shredded cheese, sour cream, tex-mex, Tomato, tomato sauce