Cheesy Chicken Enchiladas

 

Makes 4 servings; 2 enchiladas each

 

2 cups chopped cooked chicken

1 can (10 oz) cream of chicken soup

8 flour tortillas

1 can (14 oz) chili or diced tomatoes, undrained

1 can (14 oz) black beans, rinsed and drained

1 cup shredded cheese; cheddar, Monterey jack or a Mexican blend works well

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.