Makes 4 servings; 2 enchiladas each
2 cups chopped cooked chicken
1 can (10 ¾ oz) cream of chicken soup
8 flour tortillas
1 can (14 ½ oz) chili or diced tomatoes, undrained
1 can (14 ½ oz) black beans, rinsed and drained
1 cup shredded cheese;
fresh cilantro and sour cream (optional)
Preheat oven to 350 degrees
Combine chicken, soup and black beans; spoon evenly down centers of tortillas and roll them up.
Place, seam-sides down, in 13x9-inch baking dish; top with tomatoes and cheese.
Cover with aluminum foil. Bake for 30-35 minutes, removing the foil after 20 minutes.
Serve with a dollop of sour cream and cilantro on top.