Chicken and Black Bean Enchilada's

2 large chicken breasts
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
2 cups chicken broth
1 cup rice
1 can black beans, drained and rinsed
2 cups shredded light cheddar cheese
10 8" whole-wheat tortillas

Red Sauce
1 tablespoon olive oil
2 crushed garlic cloves
1 teaspoon onion powder
½ teaspoon dried oregano
2 ½ teaspoons chili powder
½ teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
¼ teaspoon ground cumin
1 teaspoon dried parsley
¼ cup salsa
1 6 oz can tomato sauce
1 ½ cups water

To make the red sauce, heat oil in a large saucepan over medium heat. Add garlic and sauté for 1 minute. Add the onion, chili powder, oregano, basil, ground black pepper, salt, cumin, parsley, tomato sauce and salsa. Mix well and then stir in the water. Bring to a boil, reduce heat and simmer for 15-20 minutes.

While it's simmering, make enchilada stuffing. Brown chicken in a large skillet over medium heat. Stir in spices, broth and rice. Bring to a boil, reduce heat and simmer uncovered for 20 minutes or until rice is cooked and liquid absorbed. Put the chicken breasts in a large bowl and shred it with two forks, then place it back with the rice mixture. Add black beans.

Spread rice mixture and a tablespoon of cheese into tortilla. Roll up and place seam side down in two greased 13×9” baking dishes. Repeat until all tortillas are filled. Top enchiladas with red sauce and with the remaining cheese

Place into the oven and bake uncovered at 350 degrees for 20-25 minutes or until heated through and the cheese has melted.

** Recipe from Megan at http://megans-kitchen.blogspot.com/

***I apologoze for the picture up front. I forgot to take a picture while it was still hot. I swear, even though they dont look that appetizing, they were really good. Olivia, my picky eater devoured them. Kalia had 2 and Darin liked them as well. His mouth was sore from the dentist, but he still ate!!!

I didnt add as much chili powder, as I have wimpy taste buds in my family, but it was still good. I used leftover chicken, so it didnt take long to make it at all. I made the red sauce while the rice was cooking. In all I think it took about 45 min to make...from prep to table.