Boil chicken breasts for 15- 20 minutes until cooked thoroughly. Remove chicken from water and Shred.

Heat oven to 350. Heat oil in large skillet over medium-high heat. Add chicken and brown slightly. Add taco seasoning and 1/3 cup of water. Stir until chicken is coated in seasoning.

Add beans to chicken mixture and turn heat down to medium. Stir until thoroughly heated.

Place 1/2 cup of filling into prepared tortilla and top with 1 tablespoon of cheese. Roll up and place in an 11" x 15" baking dish. Cover with enchilada sauce and cheese. Bake for 15 minutes.