4 chicken breasts diced and boiled or grilled
1 can black beans drained
1 1/2 cups rice cooked (tastes better with not instant)
1 can enchilada sause chile verde
1 1/2 cups cheese grated
1/2 cup cilantro fresh (this item I usually add to taste so may use more)
Tortilla shells
Cook chicken, cube, layer the ingredients onto your tortilla shell pour in a little enchillada sauce and wrap up tucking the ends under.
Lay enchilladas side by side in a glass 9 x 13 baking dish and cover with mozarella cheese then coat generously with remaining enchillada sauce.
Bake at 350 degrees for 30 minutes.
