Elaine'S Chicken And Black Bean Enchiladas - cooking recipe

Ingredients

4 chicken breasts, cooked and chopped
1 c. picante sauce
2 cans black beans
1 large red bell pepper, chopped
1 tsp. ground cumin
1/2 c. green onions
flour tortillas
2 c. shredded sharp Cheddar cheese for top
2 c. shredded Monterey Jack cheese for top
1 jar picante sauce

Preparation

Simmer all but onions and tortillas for 7 to 8 minutes.
Add onions and spoon mixture into tortilla.
Spoon additional picante evenly over enchiladas.
Bake at 350\u00b0 for 20 minutes.
Top with Cheddar and Monterey Jack cheese and return to oven for about 3 minutes.
Serve with shredded lettuce and sour cream.