Chicken Enchiladas – Fustini's Oils & Vinegars

Ingredients

• 1 1/2 cups uncooked rice
• 3 cups water
• 2 tablespoons Fustini's Jalapeno Lime balsamic
• 1 10-ounce can of Fiesta cheese soup
• 1 large boneless, skinless chicken breast
• 2 teaspoons Fustini's Chipotle olive oil, plus more for greasing
• 8 9-inch flour tortillas
• 1 15-ounce can of black beans, drained and rinsed
• 4 tablespoons fresh cilantro, chopped
• 8 ounces Monterey Jack or Pepper Jack cheese, shredded
• 1 16-ounce jar enchilada sauce or make your own Adobo Sauce
• 1/2 cup green onion, chopped
• 1 cup sour cream (optional)
• 1/2 cup diced tomatoes (optional)