Honey Cilantro Enchiladas

Ingredients

• 3 chicken breasts, cooked and shredded
• 1/2 cup honey
• 1/2 bunch of fresh cilantro
• 1 can black beans (rinsed and drained)
• 1 small onion
• 2 cloves garlic
• 2 cans of green enchilada sauce
• flour tortillas
• Cheese (I use moz. cheddar, when on hand. Mexican blend of Monterrey Jack and med. cheddar from Costco is also good.)

Directions

1. Preheat oven to 350 degrees.
2. Dice onion and garlic and add to a pan with some oil. Sautee over med heat until onion is "see through." 
3. Put can of chicken in a bowl and with a fork separate chicken; add to pan. 
4. Rinse and drain black beans; add to pan.
5. Add honey.
6. Mix together (until honey is no longer thick)—to taste to see if you want to add some more honey or cilantro.
7. Remove from heat.
8. In a 9x13 pan pour 1/2 can of enchilada sauce.
9. Assemble enchildas; put some mixuture in enchiladas with a handful of cheese (to taste) and a spoonful of enchilada sauce. Roll up and put in pan. Do until pan is full and mixture is gone.
10. Pour remaining enchilada sauce over enchiladas and a handful (or two) of cheese.
11. Cover with tinfoil. Bake at 350° for about 20–25 minutes.