Cheesy Chicken and Black Bean Enchiladas

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a large bowl, combine the cooked shredded chicken, rinsed black beans, 0.5 cup of Monterey Jack cheese, 0.5 cup of cheddar cheese, cumin, and garlic powder. Mix well.

Warm the corn tortillas slightly in a microwave or on a dry skillet for 15-20 seconds per side to make them more pliable.

Pour about 0.5 cup of enchilada sauce into the bottom of the prepared baking dish. Dip each warm tortilla briefly into the remaining enchilada sauce to coat lightly.

Place a portion of the chicken and bean mixture down the center of each tortilla, then roll it up tightly. Arrange the rolled enchiladas seam-side down in the baking dish.

Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining 0.5 cup of Monterey Jack cheese and 0.5 cup of cheddar cheese over the top.

Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Let stand for 5 minutes before serving.