Super Easy Chicken Enchiladas That I Make All the Time and Freeze So That I Can Be Lazy

This recipe is a family staple because even toddler will eat it. Plus one time we tripled it (maybe? I don't really measure the ingredients because you don't have to) and we ended up with thirty individual enchiladas. It was awesome. I don't know if you'll like it because maybe it's a burrito not an enchilada because I don't know what the difference is and this one doesn't have enchilada sauce so maybe it's a black bean and chicken burrito. I don't know. The end.

1 can black beans (15 oz)
3 C roasted chicken meat (or whatever. Just shredded chicken meat or any other meat)
2 T chopped fresh cilantro (or half the bunch or the whole bunch or whatever you like)
2 C shredded jalapeno Jack or Monterey Jack cheese (or whatever you have)
1 jar (about 10 oz) prepared salsa (this is where you can really go crazy. Use homemade, use Pace Picante, use Smith brand, use peach salsa--Your choice)
8 large flour tortillas (or 10 small ones or tons of little little ones)

In a mixing bowl combine the beans, chicken, cilantro, 1/2 the cheese (or most of it), and 1/2 of the salsa (or more if you feel like it). Then you fill each tortilla with 1/2 C of the chicken mixture. Roll it up and place the seam side down on a foil lined baking pan (if you want to cook (or freeze) a whole pan--I always sprinkle cheese on top of each one and wrap them individually in foil and then put them in freezer bags and voila!) and put the rest of the cheese on top. Cook at 350 for twenty minutes or until heated through (or pop them in the microwave (foil removed, of course) for two minutes or so) and eat with remaining salsa. The end again.