Creamy Chicken Enchiladas

Preheat oven to 350 degrees F.

Boil chicken breasts until they are completely cooked. If they were defrosted, this should take 15-20 minutes. If they were frozen, add 5-10 minutes more. Remove chicken from water and pat dry. Shred chicken with a fork and set aside.

In a medium skillet, saute bell pepper, onion, green chilies, and jalapeno in the olive oil. When onions are soft move contents of the skillet into a large bowl. Add chicken, black beans, salt, pepper, and cumin into the bowl. Stir till all ingredients are evenly distributed. Stir in half of the cream cheese and the sour cream.

Have a 9×13 baking dish ready for the enchilada construction. Place tortillas on a plate and microwave them for 30 seconds. Open one of the 10 ounce cans of sauce and pour it into a bowl. Dip one tortilla in the sauce removing excess sauce with your fingers. Place about 1/3 cup of the chicken mixture into the tortilla and gently roll it closed and place it in the baking dish, seam side down. Repeat with the remaining tortillas and chicken. Once you have rolled all the tortillas, open the second can of sauce and mix it with the remaining cream cheese. Pour sauce over the enchiladas and top with cheddar cheese.

Bake uncovered for 25-30 minutes, or until hot and sides bubble.