1 cup salsa
1 can chicken broth
1 tsp cumin
1 can Old El Paso enchilada sauce
1 envelope Old El Paso enchilada seasoning
1 15oz can tomato sauce
2 10oz cans breast of chicken
1 15oz can black beans, drained and rinsed
1 pkg 6" soft tortillas
2 bags shredded cheese (cheddar, taco blend, etc.)
chives or chopped green onions
add green chilies if you're a fan
Preheat oven to 350 degrees.
Combine sauces, salsa, enchilada seasoning and cumin with a wire whip. Spoon at least 1 cup into the bottom of a 9 x 13" baking dish.
Flake chicken with fork and combine with one package of cheese, black beans and enough sauce to moisten. (1 to 1 1/2 cups) Mix.
Warm the tortillas in the microwave for a few seconds so they're pliable. Scoop a LARGE spoonful of the chicken mixture in each tortilla, roll and place seam side down in the baking dish. Scrunch them close together and fit in as many as you can until the chicken mixture is used. It's okay if you have one or two tortillas left over.
Pour remaining sauce over the top and around the sides. Spread the other package of cheese on top.
Bake 25 minutes.
Serve with sour cream and chives or chopped green onions.
Great with lime tortilla chips or a few Fritos on the side!