Black Bean Enchiladas

I love Mexican and am always looking for new yummy Mexican dishes to try out. These Enchiladas were awesome! My Hubs and kids all loved it, too, and that is a feat in and of itself!

Black Bean Enchiladas

submitted by Michelle

(from Sisters Cafe)

Flour tortillas
shredded Colby Jack cheese


Sauce:
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup shredded cheese (or more if desired)
juice from canned tomatoes and chilies

Mix in separate bowl:
2 cups cooked chicken, cubed or shredded
1 can (14.5 oz) diced tomatoes and chilies, drained
1 can (15 oz) black beans, drained and rinsed


Spread a spoonful of sauce onto a flour tortilla. Top with chicken mixture and another spoonful or two of sauce. Roll up and line in 9x13 inch baking dish that has been lightly sprayed with cooking oil spray. Top enchiladas with rest of sauce and desired amount of cheese . Bake at 350 degrees for 20 to 30 minutes.