1 pound boneless, skinless, thin chicken breasts
1 package egg noodles
4 cups Mexican-blend cheeses
1 cup black beans
2 cups enchilada sauce
Optional jalapeños, for spice
Preheat oven to 350. Cook chicken on medium-low for about 5-6 minutes on each side, or until cooked through to 165. Remove chicken from heat, and shred with two forks. Set aside.
Cook egg noodles according to package instructions. Drain egg noodles and return them to the hot pot. Add 2 cups of cheese, and stir while it melts. Add half of cheesy noodles to a casserole dish, then top with half of enchilada sauce and half of black beans. Add remaining half of egg noodles, then add remaining enchilada sauce and black beans. (Add jalapeños, if desired.)
Top the pasta bake with remaining cheese, then bake 20 minutes.