Chicken Black Bean Enchiladas

You will love this recipe if you are wanting to make a quick Tex-Mex meal. It takes 35 minutes to bake, but it so easy to prepare. Gloria @ The Food and Flavors of San Antonio might just be proud of me for this one. My husband loved all the cheesiness. Hope everyone has a wonderful week ahead. Don't forget to enter my latest giveaway.

Chicken Black Bean Enchiladas

1 medium red bell pepper, chopped
1 cup shredded cooked chicken
1 can (15 oz) black beans
3/4 cup salsa
1/2 cup cooked corn
1/2 cup chopped fresh cilantro
3 cups Mexican blend cheese
1 can (10 oz) mild enchilada sauce
8 flour tortillas

Directions:
Heat oven to 350 degrees.
Spray 13x9 inch baking dish with cooking spray.
Combine red bell pepper, chicken, beans, salsa, corn, cilantro and 2 cups cheese in a large bowl.
Spread 1 tablespoon of enchilada sauce on each tortilla.
Top each tortilla with about 3/4 cup of the bean and chicken mixture.
Roll up tortillas and place seam side down in the baking dish.
Pour remaining enchilada sauce over the top of the enchiladas.
Top with remaining cheese.
Cover with foil and bake for 35 minutes, removing the foil during the last 5-10 minutes of baking.

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