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 salsa
8 (8-inch) flour tortillas
2 tablespoons sliced green onions
Chopped tomato, if desired
Shredded lettuce, if desired
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, 2-3 minutes or until mixture is heated through. Remove from heat; stir in 1/2 cup sour cream.
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.
Bake 15 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking, uncovered, 3-5 minutes or until cheese is melted.
Top each enchilada with dollop of remaining sour cream; sprinkle with green onions. Serve with chopped tomato and shredded lettuce, if desired.
Variation: Spicy Black Bean Enchiladas: Omit chicken. Add an additional (15-ounce) can black beans, drained.
To make ahead, prepare enchiladas as directed above. Cover; freeze. To bake, heat oven to 375°F. Bake 60-70 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking 5-10 minutes or until cheese is melted.
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