Spicy Black Bean & Chicken Enchiladas

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 cup chopped cooked chicken
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 2 (15 ounce) cans black beans, drained
• 1 cup sour cream
• 1 (10 ounce) can enchilada sauce or 1 cup picante sauce or 1 cup salsa
• 8 (8 inch) flour tortillas
• 1 cup cheddar cheese, finely shredded
• 2 tablespoons sliced green onions

Recipe

• 1 heat oven to 375°f combine chicken, chili powder and cumin in 10-inch skillet; stir in beans. cook over medium-high heat, stirring occasionally, until mixture is heated through (2 to 3 minutes). remove from heat; stir in 1/2 cup sour cream.
• 2 to assemble each enchilada, spread 1 tablespoon enchilada sauce on tortilla. place 1/2 cup bean mixture in center of tortilla; sprinkle with 1 tablespoon cheese. roll up tortilla; place into greased 13x9-inch baking dish, seam-side down. repeat with remaining tortillas. pour remaining enchilada sauce over enchiladas. cover with aluminum foil.
• 3 bake for 15 minutes or until heated through. uncover; sprinkle with remaining cheese. continue baking, uncovered, for 3 to 5 minutes or until cheese is melted.
• 4 to serve, top each enchilada with dollop of remaining sour cream; sprinkle with green onions. serve with chopped tomato and shredded lettuce, if desired.