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1
Preheat oven to 350 degrees F.
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2
Boil chicken breasts until they are completely cooked.
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3
If they were defrosted, this should take 15-20 minutes.
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4
If they were frozen, add 5-10 minutes more.
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5
Remove chicken from water and pat dry.
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6
Shred chicken with a fork and set aside.
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7
In a medium skillet, saute bell pepper, onion, green chilies, and jalapeno in the olive oil.
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8
When onions are soft move contents of the skillet into a large bowl.
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9
Add chicken, black beans, salt, pepper, and cumin into the bowl.
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10
Stir till all ingredients are evenly distributed.
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11
Stir in half of the cream cheese and the sour cream.
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12
Have a 9x13 baking dish ready for the enchilada construction.
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13
Place tortillas on a plate and microwave them for 30 seconds.
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14
Open one of the 10 ounce cans of sauce and pour it into a bowl.
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15
Dip one tortilla in the sauce removing excess sauce with your fingers.
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16
Place about 1/3 cup of the chicken mixture into the tortilla and gently roll it closed and place it in the baking dish, seam side down.
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17
Repeat with the remaining tortillas and chicken.
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18
Once you have rolled all the tortillas, open the second can of sauce and mix it with the remaining cream cheese.
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19
Pour sauce over the enchiladas and top with cheddar cheese.
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20
Bake uncovered for 25-30 minutes, or until hot and sides bubble.
