Black Bean Chicken Enchilladas

1 rotisserie chicken, deboned & meat shredded
2 cans of your fave enchilada sauce
2 cups shredded jack cheese (can use reg., low-fat or fat free)
1 can black beans, rinse & drained
1 can Mild Rotel, drained
corn tortillas
chopped black olives, sour cream, guacamole (optional)

Preheat oven to 350.

In large bowl, combine chicken, 1 cup of the cheese, black beans, Rotel tomatoes and enough ench. sauce to coat well (about 1/2 can). Stir to mix. Heat one can of sauce in a skillet til warm. Using tongs, dip a tortilla in sauce until softened. put a generous amount of chicken mixture in center of tortilla, roll and put seam side down in 13x9 baking dish. Repeat above until pan is full. Top enchiladas with remaining cheese and left over sauce. Bake uncovered until cheese is bubbly and heated through- about 15-20 minutes.