Chicken Enchiladas with Red Sauce

I threw this together last night and it turned out so good I thought I would share it with you. It was a fast and easy dinner.

2 cooked chicken breasts, shredded (I cooked them in the crockpot until done. About 2 1/2 hours on high. Seasoned with salt, pepper, pinch of cumin, pinch cayenne pepper, 2 tsp granulated garlic, 2 tsp granulated onion, and a pinch of poultry seasoning. This makes them easier to shred.)

1 medium red onion, chopped

1 small jalapeno, chopped

2 cloves garlic, minced

1/2 can black beans, rinsed

1/4 cup cream cheese

3 Tbsp Extra Light olive oil

Flour or corn tortillas

2 cups shredded Mexican cheese blend

1 packet red enchilada sauce mix, made per packet instructions

Saute red onion, jalapeno, garlic in the olive oil, until tender. Add chicken and beans. Remove from heat and melt in the cream cheese. Cover bottom of baking pan with some of the red sauce. Roll filling and 1/8 cup of the shredded cheese in tortillas and place in baking pan. Pour remaining red sauce over enchiladas.
Bake at 350 for 10 minutes. Top with remaining shredded cheese and bake for another 5 minutes or until cheese has melted.
**Serve topped with sour cream and avocado slices

One of the few times I use a seasoning packet to make a sauce. Makes for a quicker dinner prep.

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