Chicken and Black Bean Enchiladas

Bahan-bahan (4 porsi)

• 6 cups cooked chicken (shredded or chopped into ½-inch pieces (directions for cooking raw chicken are below))
• 15.5 ounces canned black beans (drained well and rinsed)
• 40 ounces green chile enchilada sauce
• 1 teaspoon granulated garlic or garlic powder
• 1 teaspoon granulated onion or onion powder
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt (adjust to taste)
• ½ teaspoon freshly ground black pepper (adjust to taste)
• (8-10) 9-inch flour tortillas (OR about (16) 6-inch flour tortillas)
• 4 cups shredded cheese (I use a mixture of cheddar and Monterey jack or a Mexican cheese blend)
• sour cream
• chopped lettuce or shredded cabbage
• diced tomatoes
• sliced olives
• chopped fresh cilantro