Tri-Bean and Chicken Enchiladas

This recipe can be made ahead of time and cooked later.  To make life easy, use left-over chicken from the night before.  

Ingredients
2 chicken breasts, grilled
2 cups of beans (mix of kidney, pinto, black)
2 cups of mexican cheese (or cheddar)
1 cup of salsa 
1 can (15 oz.) of red enchilada sauce
2 green onions, chopped 
8 flour tortillas (burrito size)

First, make sure your chicken is at room temperature.  In a large bowl, begin to shred into nice bite-sized pieces.  Set aside for assembly.

For the beans you'll want about a third of a can of each of the following beans: kidney, pinto, and black.  Remember to rinse and drain before you use.  Foodie Tip: use your leftover beans to top a salad the next day.

For the salsa you can either use your favorite pre-made sauce, or make your own homemade salsa. 

Next, set up a little assembly station for your enchiladas so you can get them together quickly.  Using a large cutting board place one flour tortilla and add the chicken.  Top with a scoop of beans, a generous sprinkle of cheese, and a scoop of salsa.  Fold in two sides of the tortilla to the center and roll from end to end.  Place in a standard 13x9 inch baker. Continue assembling until you have all 8 enchiladas in the pan.

Top the tortillas with the enchilada sauce and sprinkle the leftover cheese on top.  I like to add a  little chopped green onions on top for flavor, and because they add a little bright color to the dish, but you can leave these off if you aren't a fan.  

When you are ready to back, preheat your oven to 350 degree and cook for 30 minutes.