Ingredients
1 cup cooked chicken
1 (16 oz.) can rinsed, drained black beans
3/4 cup shredded cheddar cheese
1/2 cup mild salsa
1/4 cup sour cream
8 (6 or 7") flour tortillas
1 (10 oz.) jar enchilada sauce
Preparation
Heat oven to 350 Grease 9"x 13" pan Combine chicken, beans, 1/2 cup cheese, salsa and sour cream. Mix well. Place 1/2 cup of mixture down the center of each tortilla and roll. Place seam side down in baking dish. Spoon enchilada sauce over enchiladas. Sprinkle with remaining cheese. Cover and bake 30-35 minutes—until filling is hot and cheese melted.
Serve the enchiladas with cut up raw tomatoes and shredded lettuce and a dab of sour cream on each one.
