Grilled Chicken Burritos

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Southern Living


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3 skinned and boned chicken breasts

1/2 teaspoon salt

1/4 teaspoon pepper

Vegetable cooking spray

2 (10-oz.) cans tomatoes with green chiles, divided

1 (19.75-oz.) can black beans, rinsed, drained, and divided

2 cups (8 oz.) shredded Monterey Jack cheese, divided

8 (8-inch) flour tortillas

1 (10-oz.) can green enchilada sauce

2 avocados, sliced

1 (8-oz.) container sour cream

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