Ingredients:
8-10 corn tortillas
1 onion sliced thinly
1/2 tsp olive oil
Sea Salt, to taste
2 cups of leftover chicken, shredded
1 can of black beans, drained and rinsed
1 (28 oz) can of green enchilada sauce
1 (3 oz) can of black olive slices (optional)
Mexican blend of cheese or cheddar cheese, shredded
Directions:
Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium heat. Add the onions and sauté until caramelized, about 20 minutes. Season with sea salt and set aside. Wet a dishcloth or several paper towels and ring out. Place the corn tortillas inside and cook them in the microwave for 60-90 seconds until soft and pliable.
Coat a large baking dish with cooking spray. Pour a bit of enchilada sauce over the bottom of the baking dish. Take a corn tortilla and spoon chicken along the center, next add onions then finally a spoonful of beans. Roll and place in pan. Repeat until finished. Add the rest of the enchilada sauce over the top of the enchiladas. Top with cheese and olives. Bake covered in tinfoil (spray top of foil with cooking spray to keep the cheese from sticking) for 30 minutes. Serve with sour cream and and fresh cilantro if desired.
