Chicken Enchilada marinade in tequila

1 cup Goya Black Beans
2.50 cup Enchilada Sauce - Old ElPaso, Mild
385 gram(s) Kirkland Mexican Blend Cheese
16 serving torilla, 6" flour
2 serving Chilles El Paso Green Chille's chopped 4.5 ounce can whole can/serving
41 oz Tyson boneless, skinless chicken breast

pound chicken flat. mix marinade , combine for 30 min to a hour grill till chicken is 165 of higher by thermometer in thickset part. Take off grill and when you can handle it shred it. in a bowl mix ALL the chicken with ALL the green chilies, and 3/4 of the Mexican cheese the can of black beans use enough of the Enchilada sauce to make it moist and stick together. put about 3/4th a cup on each tortilla. roll it put it seam side down on a lipped baking sheet . After all rolled cover with rest of enchilada sauce and Mexican cheese. cook in oven for about 30 mins on 350 till cheese is melted and internal temp is 160 degrees. serve with fresh cilantro guacamole salsa sour cream ( NOT in calorie counts)

Serving Size: makes 16 5 in enchiladas