Pinto Bean and Chicken Enchiladas

Ingredients

• Fresh cilantro - 1/4 cup, chopped
• Cheddar cheese - 1 cup, shredded
• Flour tortillas - 12
• Enchilada sauce - 2 cups
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Pinto beans - 1 can (15 oz), drained and rinsed
• Cooked chicken breast - 2 cups, shredded

Instructions

1. Preheat the oven to 375°F.
2. In a large skillet, heat some oil over medium heat. Add the diced onion and minced garlic, and cook until softened.
3. Add the shredded chicken, pinto beans, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for a few minutes until heated through.
4. Pour about 1/2 cup of enchilada sauce into the bottom of a baking dish.
5. Place a spoonful of the chicken and bean mixture onto each tortilla, roll it up, and place it seam-side down in the baking dish.
6. Pour the remaining enchilada sauce over the rolled tortillas, making sure they are well coated.
7. Sprinkle the shredded cheddar cheese over the top of the enchiladas.
8. Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
9. Garnish with chopped fresh cilantro before serving.