Chicken Enchiladas

Directions

1. 1
   Preheat oven to 425.
2. 2
   Cook the chicken: either 1) cook in slow cooker with 1 jar of salsa for 4 hours on high, or 2) Grill the chicken or bake in oven (cover the breasts in fajita seasoning first for extra flavor). Either way, then shred with a fork.
3. 3
   Before the chicken is done, heat the black beans, 1/2 the enchilada sauce, the corn and a handful of cheese in a big saucepan til cheese is melted, turn off the heat add the shredded chicken (ideally the chicken should still be hot) and stir well.
4. 4
   Divide the mix into the 6 tortillas and fold them up into a big casserole dish.
5. 5
   Use the remaining enchilada sauce to cover the enchiladas, sprinkle them with cheese.
6. 6
   Bake 12-18 minutes until the cheese is melted and the top looks crispy (the corners will look toasted brown).
7. 7
   Serve ASAP because the middle gets cold fast ;) top with the lettuce, sour cream and tomato.