Easy Chicken & Black Bean Enchiladas

We were out of some ingredients for a new recipe that I was trying to make. So I improvised changing the beef to chicken, and adding a few more ingredients to make this completely ORIGINAL wonderful dish! I was quite pleased it turned out so well. The best perk is that this can be cooked in the microwave in 10 minutes!

Easy Chicken & Black Bean Enchiladas
3-4 chicken breasts, cooked
16 corn tortillas
1 can (15oz) black beans
1 can (28oz) diced tomatoes
1 can (10oz) enchilada sauce
1 can (4 oz) diced green chilies
3/4 bunch of fresh cilantro
1 white onion, chopped
2 cups part skim mozarella cheese
2 tsp. cumin
Lettuce
*Cottage Cheese

Chop/shred chicken and put in small bowl. Place tortillas in a stack and cut into 1-2 inch thick strips, set aside. Combine all canned ingredients and cumin into a large bowl. In a 9x13 dish, add 1/3 of the chicken to the bottom of pan. Pour enchilada mixture over bottom of pan until covered completely. Layer tortillas evenly across pan. Sprinkle 1/3 of the cheese and cilantro on top of tortillas. Repeat layers. Finish by covering the top with a layer of tortillas and sprinkle cheese on top. Bake in oven 375F for 30-40minutes. Serve over a bed of lettuce if you wish!

OR

Instead of 9x13 pan, use a VERY deep casserole dish (or Pampered Chef's deep dish baker, which I did). Anything that isn't metal and small enough to fit in your microwave. Cook for 10 minutes and it's DONE! I love that I can use my stoneware in the microwave instead of using the oven during the summer! It tastes GREAT!

*For a kid friendly recipe, add cottage cheese to their individual dish. This helps take away some of the spice!