White Bean Chicken Enchiladas - cooking recipe

Ingredients

4 -5 boneless skinless chicken breasts
3 tablespoons olive oil
1 teaspoon fajita seasoning mix
1/2 teaspoon onion powder
salt and pepper
1/4 teaspoon ground cayenne pepper (to taste)
2 (15 7/8 ounce) cans small white beans or (15 7/8 ounce) cans great northern beans
1/4 cup water
1 teaspoon ground cumin
1 (33 ounce) package of small mexican corn tortillas
2 cups shredded colby-monterey jack cheese
1 cup shredded cheddar cheese

Preparation

Heat large pan with olive oil. Add chicken either whole or sliced into strips.
Season chicken in pan with fajita seasoning, onion powder, cayenne pepper, and salt and pepper, using more or less according to your preferred taste.
Meanwhile, as chicken cooks, drain beans from cans and rinse thoroughly in a colander. Place in food processor or bowl. Add water. Grind beans with food processor or a hand chopper until resembling refried bean texture, like a paste.
Add cumin, more cayenne pepper if desired, and a generous amount of salt to bean paste. Blend well.
Once chicken is cooked, remove from heat and cut in strips if not done so already. Set aside.
Take a single corn tortilla, and spread a spoonful of bean paste on it. Put a few pieces of the cut up chicken down the center in a line. Add a sprinkle of the colby jack cheese blend.
Roll up the tortilla and place seam side down in the casserole dish. Repeat using as many tortillas as it takes to fill the entire dish.
With leftover bean paste, spread in cracks and crevices of enchiladas, like mortar on bricks.
Sprinkle cheddar cheese over top of the entire dish.
Bake in oven at 350 degrees for 15 or 20 minutes or until hot. Use broiler if necessary to melt cheese completely.
Serve with a side of yellow rice and condiments such as sour cream and salsa.
In a 13 x 9 casserole dish, spread bean paste thinly.