3 cups pre-cooked shredded or diced chicken
1 15oz can of black beans, rinsed and drained
1 15oz can of dark kidney beans, rinsed and drained
1 medium white onion diced
4 cloves of garlic minced
1/4 cup of chicken broth
2 tablespoons olive oil
salt and pepper
1 tablespoon of cumin
1 batch of red enchilada sauce with 2 tbs of chipotle chili peppers (peppers optional)
1/4 cup chopped cilantro
1/4 cup diced cherry tomatoes
1/4 cup diced black olives
1 avocado peeled and diced.
2 cups Mexican blended cheese
8 large corn or flour tortillas
Preheat an oven to 350 degrees. Heat olive oil in a medium sized pan and add in onion and garlic. Cook until the onion is translucent, stirring occasionally to prevent the garlic from burning. Add in the cumin and saute for roughly three minutes. Add in the black beans and the dark kidney beans and cooking for an additional 2 - 3 minutes. Add in the chicken broth and bring mixture to a boil. Reduce heat to low, cover and cook beans for 20 - 25 minutes. Make sure to stir occasionally to prevent the beans from sticking to the pan. I like to mash down the beans so it creates a paste like consistency. The end goal is to be able to spread them onto the flour tortillas.
While the beans are cooking, prepare the enchilada sauce according to the directions or heat up a can of store bought enchilada sauce. Once the beans and sauce are ready, drizzle about 1/8 cup of sauce into a 9x13 glass baking sheet so that is covers the bottom in a thin coat. Take one tortilla and coat it with 2 tablespoons of sauce. Spread a spoonful of the bean mixture onto the tortilla. Add in a spoonful of chicken into the center of the tortilla. Roll up the tortilla and place it, seam side down, into the baking dish. Repeat this process until all tortillas are used. Pour the remaining enchilada sauce over the tortillas and sprinkle with cheese. Bake uncovered for twenty minutes. Serve immediately with black olive, avocado, cilantro, and tomatoes.