Chicken and Black Bean Enchiladas

Hubs saw a can of black beans in the pantry and asked me to cook something with them. Hmmm. I only have really used them in a black bean salsa recipe (I will post later) so I was searching the net for something and came up with this that I had everything to make. They were super good. Go over to http://www.foodnetwork.com/recipes/robin-miller/chicken-and-black-bean-enchiladas-with-gooey-jack-cheese-recipe/index.html to see the photo and get more details. Sorry I don't know how to make it say go "here" instead of the whole link. If you know how to do that let me know and I will stop giving you these long links. There were really good and really easy and budget friendly.

2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces *see cook's note
1 (15-ounce) can black beans, rinsed and drained
1 (4-ounce) can diced green chiles
1/3 cup prepared salsa, mild, medium or hot
2 tablespoons chopped fresh cilantro leaves
4 (8-inch) flour tortillas
1 1/3 cups shredded Monterey jack and or Cheddar
*Cook's note: this is enough chicken to make this meal and another meal. If you are only making this meal, use 1 pound chicken.
Directions
Preheat oven to 400 degrees F.
Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Remove half of the chicken and reserve for another use.
Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.
Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla).
Bake enchiladas 15 minutes, until cheese is golden and gooey!