Spicy Black Bean & Chicken Enchiladas - cooking recipe

Ingredients

1 cup chopped cooked chicken
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 (15 ounce) cans black beans, drained
1 cup sour cream
1 1 cup picante sauce or 1 cup salsa
8 (8 inch) flour tortillas
1 cup cheddar cheese, finely shredded
2 tablespoons sliced green onions

Preparation

Heat oven to 375\u00b0F Combine chicken, chili powder and cumin in 10-inch skillet; stir in beans. Cook over medium-high heat, stirring occasionally, until mixture is heated through (2 to 3 minutes). Remove from heat; stir in 1/2 cup sour cream.
To assemble each enchilada, spread 1 tablespoon enchilada sauce on tortilla. Place 1/2 cup bean mixture in center of tortilla; sprinkle with 1 tablespoon cheese. Roll up tortilla; place into greased 13x9-inch baking dish, seam-side down. Repeat with remaining tortillas. Pour remaining enchilada sauce over enchiladas. Cover with aluminum foil.
Bake for 15 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking, uncovered, for 3 to 5 minutes or until cheese is melted.
To serve, top each enchilada with dollop of remaining sour cream; sprinkle with green onions. Serve with chopped tomato and shredded lettuce, if desired.