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;
cheddar,
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.