Black Bean & Chicken Enchiladas

I get asked for this recipe more than any so I thought I'd start out by posting it as the very first one. Enjoy!

2 16oz picante sauce
1/4 c cilantro (fresh, chopped)
2T chili powder
1t cumin
2c chopped cooked chicken
1 15oz can black beans, drained & rinsed
2.8oz can french fried onions
1pkg tortillas

Directions
Preheat over to 350*. Grease pan. Combine salsa, cilantro, chili powder & cumin in saucepan. Bring to a boil. Reduce heat to low, simmer 5 minutes. Combine 1 1/2 c sauce mix, chicken beans & 2/3 cups onions in bowl. Spoon 1/2 cup fillin gover bottom of each tortilla. Roll up & arrange in pan. Spoon remianing sauce evenly over tortillas. Bake, uncovered, 20 minutes or until heated through. Sprinkle w/ remianing 2/3 cup onions & cheese. Bake 5 minutes or until cheese is melted.

(If you don't want it quite so spicy, use a Mexican cheese blend or cheddar cheese instead of the jalapeno cheese).

This recipe is easily doubled and can be frozen. After rolling all the tortillas and baking, let one pan cool to room temperature, cover well and freeze until ready to use. Simply warm them up in a microwave (preferably with a damp towel laying overtop of the tortillas (but not touching the cheese if you've topped it already) and serve.