Chicken and Black Bean Enchiladas

Chicken and Black Bean Enchiladas

1 chicken breast
4 flour tortillas
1 can black beans
1 small can green chiles
4 green onions
1/4 c. Cilantro
1 tsp. paprika
1 tsp. chili pepper
1 can green enchilada sauce
sour cream to taste
salsa

This recipe make 4.  Boil the chicken breast (add one bouillon cube to add some flavor)  Once cooked thoroughly, shred chicken. Preheat over to 400 degrees. Roughly chop green onions and cilantro. In a small mixing bowl, stir together chicken, black beans, green chillies, green onions, cilantro, paprika and chili pepper. In square 9x9 baking dish, cover the bottom of the dish in a thin layer of enchilada sauce. In flour tortillas, fill with chicken mixture.  Roll up and place in baking dish. Repeat until dish is full. Pour the rest of the enchilada sauce over the tortillas. Bake in 400 degree oven for 20 minutes or until sauce is bubbling.  Allow to cool for about 5-10 minutes before serving. Serve with sour cream, salsa, and sprinkle with green onions and cilantro.