Chicken and Black Bean Enchiladas

chicken and black bean enchilada
I made these into an enchilada casserole since I was using corn tortillas (they are small and I figured they would just fall apart anyway), but I really loved that everything was in one dish...including the beans and rice. The original "recipe" is below and came from Jamie's Cookbook. Preston had THREE helpings of it...they were small, but still, that is success in my book!

1 can black beans, drained and rinsed
2 cups chicken breast, cooked and shredded (I used 1 can chicken)
8 oz pepper-jack cheese, shredded (I used 2% cheese)
2 cups COOKED white or brown rice (I had leftover onion rice and used that)
10 flour tortillas (I used about 15 corn tortillas)
1 red onion, chopped
(I also added chopped cilantro!)
28 oz medium green chile enchilada sauce (I didn't use the entire can)

Note from Jamie: this is more of an ingredient list with approximations of amount than an exact recipe; how much you need will vary by how much of each ingredient you use in each tortilla. You can sprinkle any extra cheese and onions on top. Or if I use too much cheese in each, I add some cheddar cheese or a jack cheese blend on top.

Preheat oven to 350. Layer rice, beans, chicken, onions and cheese in each tortilla and roll. Pour enchilada sauce over tortillas. Bake at least 30 minutes, until hot and bubbly. In my opinion, the longer the better because the onions get tastier the longer they cook.
(I put a little sauce in the bottom of 9x13 dish and then tore up corn tortillas to cover the bottom. Then layered rice, beans, chicken, onions, cilantro, cheese and a little sauce. Tore up more tortillas and repeated. One last layer of tortillas and then poured sauce to cover and baked for 45 minutes.)