Chicken, Black Bean And Sour Cream Enchiladas - cooking recipe

Ingredients

1 cup light sour cream
1 (15 ounce) can black beans, drained and rinsed
1 cup chicken, cooked and chopped
2 cups light cheddar cheese, shredded
1 1/3 cups salsa, divided
1 teaspoon parsley or 1 teaspoon cilantro
1 teaspoon cumin
10 whole wheat tortillas, 6 inch size
1 cup lettuce, shredded (optional)
1/2 cup tomatoes, chopped (optional)
light sour cream (optional)
salsa (optional)

Preparation

Mix 1 cup sour cream, chicken, black beans, 1 cup shredded cheese, 1/3 cup salsa, parsley, and cumin.
Spoon about 1/4 cup of the chicken mixture down each tortilla and roll up. Place in a 13x9 baking dish.
Top enchiladas with remaining 1 cup of salsa and cover. Bake at 350 for 30 minutes.
Sprinkle with remaining cheese. Bake 5 - 10 more minutes or until cheese is melted.
Serve with lettuce, tomato, salsa and sour cream.