Chicken and Black Bean Enchiladas

Tonight I decided to make enchiladas, since I found this great recipe on Tasty Kitchen. I made the shreded chicken by soaking 3 chicken breasts in salt water for 1 hour, baking them for 30 minutes in the oven at 350, and then shredding them with 2 forks (they should be slightly undercooked when they come out of the oven). Anyway, the recipe was delicious, but terribly salty because I apparently was not supposed to use bouillon with salt in it. Credit to Ali over on Tasty Kitchen.