Recipe of the day: Chicken Enchiladas

Ingredients:
3 chicken breast- cooked & shredded
1 - 10 ct. pkg of burrito sized tortillas (I use whole wheat)
1 - 4 oz can of green chilis- chopped & undrained
1 - 15 oz can of cheddar cheese sauce  (I use La Preferida)
1 - 15 oz can of black beans - rinse & drained
1 pkg of pre-cooked white rice  (I use Uncle Ben's)
1 - 10 oz can of green chili enchilada sauce
1 - 8 oz pkg of sharp cheddar cheese- shredded
1 handful of chopped cilantro- optional
Optional: sour cream , jalapeños, tomato, lettuce 


Directions:
Pre-heat oven to 350 degrees. In the bottom of a 9x13 glass baking dish, pour half of the green chili enchilada sauce. Reserve other half. 
For the filling: Place cooked and shredded chicken breast into large bowl. Add rice, beans and green chilis, and remaining half can of green chili enchilada sauce. Add 1/4- 1/2 pkg of shredded cheddar cheese. Mix. 
Spread small amount of cheddar cheese sauce onto tortilla. You should use about half of the can. Add as much filling as you would like to each tortilla. Roll up and put seam side down into baking dish. Repeat. When finished, use other half of cheddar cheese sauce to spread on top of filled tortilla. Pour remaining half can of green chili enchilada sauce on top of cheese sauce. Sprinkle remaining shredded cheddar cheese and cilantro. Cover with aluminium foil and bake for 20-25 minutes. Serve with optional garnishes.