Baked Chicken Enchiladas

Here is my (simplified) version of baked chicken enchiladas.  I use a few shortcuts for this recipe, to make it easier to prepare this meal after work or in a pinch.

Ingredients:

10 boneless chicken tenders (or you can use boneless chicken breasts)
Fresh garlic
1 lime
Salt
Pepper
1 tablespoon olive oil
1 can of black beans
3/4 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese
8 soft flour tortilla shells
1 can of crushed tomatoes/green chilis (easily found at the grocery store, but if you can't find the tomato/chili combo, just buy a small can of each)

Instructions:

In a pan, crush two cloves of garlic, and let it simmer in the olive oil.  Now, dice up the chicken so that is in smaller, manageable pieces.  I thawed chicken tenders that I had in my freezer to do this, but you can use any cut of boneless chicken.  Add the chicken pieces to the pan, and add a pinch of salt and pepper.  As the chicken begins to cook, add the juice of one lime.  This will give the chicken a nice Mexican-style flavor. 

Meanwhile, drain the extra juice out of the can of black beans.  Don't drain the juice out of the crushed tomatoes, but have each item ready in a bowl for the next step. 

Preheat oven to 375 degrees.  Now, when your chicken is cooked, you are going to let it cool for a minute or two.  Rather than layering the ingredients, I make individual chicken wraps and lay them side by side in a baking/casserole dish.

In each tortilla shell, I put chicken, black beans, crushed tomatoes/chilis, and a little bit of cheddar cheese.  I fold them up like burritos, and lay them next to each other in the dish.  Next, sprinkle the remaining cheddar cheese and mozzarella cheese on the top.  Bake at 375 degrees for about 20 minutes, or until all the cheese is completely melted.

I like to make the enchiladas this way because they are only mildly spicy, however if you want them hotter, I would recommend using enchilada sauce.

*Recipe yields 5 servings*