With little in the freezer except two whole chickens, a pile of corn tortillas, and a jar of nuclear tomatillo sauce (I made the tomatillo sauce and used jalapenos instead of green chiles, BIG mistake! At least not use a whole 7 oz. can. To cool it off, I bought a can of tomatillo sauce) I thought the only thing to make was enchiladas.
2 tbsp. of chopped garlic
2 cups of shredded chicken
1 (15-ounce) can black beans, rinsed and drained
6 (8-inch) flour tortillas
1 1/3 cups shredded Monterey jack and or Cheddar
Preheat oven to 400 degrees F.
Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Stir in black beans and 1/2 cup of tomatillo sauce, simmer 5 minutes until sauce thickens. Add chicken and saute 5 minutes.
Stack the tortillas, wrap in a damp paper towel and microwave until soft, 30 seconds at a time, keep covered.
Arrange tortillas on a flat surface. Spoon a portion of the chicken mixture down the middle of each tortilla, top with cheese and roll. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes.