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1
Heat large pan with olive oil. Add chicken either whole or sliced into strips.
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2
Season chicken in pan with fajita seasoning, onion powder, cayenne pepper, and salt and pepper, using more or less according to your preferred taste.
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3
Meanwhile, as chicken cooks, drain beans from cans and rinse thoroughly in a colander. Place in food processor or bowl. Add water. Grind beans with food processor or a hand chopper until resembling refried bean texture, like a paste.
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4
Add cumin, more cayenne pepper if desired, and a generous amount of salt to bean paste. Blend well.
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5
Once chicken is cooked, remove from heat and cut in strips if not done so already. Set aside.
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6
Take a single corn tortilla, and spread a spoonful of bean paste on it. Put a few pieces of the cut up chicken down the center in a line. Add a sprinkle of the colby jack cheese blend.
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7
Roll up the tortilla and place seam side down in the casserole dish. Repeat using as many tortillas as it takes to fill the entire dish.
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8
With leftover bean paste, spread in cracks and crevices of enchiladas, like mortar on bricks.
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9
Sprinkle cheddar cheese over top of the entire dish.
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10
Bake in oven at 350 degrees for 15 or 20 minutes or until hot. Use broiler if necessary to melt cheese completely.
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11
Serve with a side of yellow rice and condiments such as sour cream and salsa.
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12
In a 13 x 9 casserole dish, spread bean paste thinly.
