Combine Southwestern Season, Cayenne, Aleppo Pepper, Paprika, Chili Powder, and S&P in a medium-sized bowl. Thoroughly rub chicken in seasoning. Cook chicken in a pan with Unsalted Butter until cooked and tender. Once cooked, set aside and shred chicken once cooled.

In a large bowl, combine 1 C Enchilada Sauce, shredded chicken, and 1 C cheese.

In each tortilla, spread enough beans to cover the tortilla, then add the chicken mixture. Roll tortillas and place them in an ungreased 9" glass baking dish. Add the remaining Enchilada Sauce and cheese.

Cover dish with foil and bake at 400 °F for 15-20 min, or until heated through. Top with lettuce, tomato, and sour cream.

Future Prep Note: Cover bottom of baking dish with a little bit of the Enchilada Sauce before putting the tortillas down. They will stick to the bottom of the dish otherwise.