Chicken Enchiladas

This is another recipe from the 5:30 challenge, it was sooo good and so easy!

1 rotisserie chicken, skin removed and meat shredded (we cooked 4 skinless chicken breasts and used that instead)

1 15-oz can pinto or black beans, rinsed and drained

2 cups salsa

2 cups shredded Cheddar or Monterey Jack cheese

8 8-inch flour tortillas

Preheat the oven to 350 degrees.

In a bowl, combine chicken, beans, 1 cup of salsa, and 1 cup of cheese. Divide mixture evenly among tortillas. Roll tortillas up and place seam side down in a lightly oiled 9x13 inch baking pan. Top with remaining salsa and cheese. Bake 15-20 minutes or until cheese melts and enchiladas are heated through. 

Its a filling meal, I served it with a salad. It was easy to throw together, we did it one night after teaching at church. We also had some cubed avocado to go with it!