INGREDIENTS
3
Chicken Breasts (boneless, skinless)
1
large (28 oz) can Enchilada sauce (make sure it's gluten free if that's an issue for you!)
1
onion, chopped
1 can
olives (chopped)
1
bell pepper, chopped
1 can
black beans, drained and rinsed
3/4 cup
shredded cheese (or cheese substitute)
Corn or flour tortillas for serving