Chicken & Black Bean Enchilada Verde

2 10-ounce cans mild green Verde sauce (green enchilada sauce)
15-ounce can black beans, drained and rinsed
2 c. chopped cooked boneless chicken breasts
1/2 c. slice green onions
1 1/2 c. reduced fat shredded cheddar cheese
1 c. light sour cream
8 8-inch tortillas
1/4 c. chopped fresh cilantro

Heat the oven to 350 F.  Spray 9X13 inch glass baking dish with cooking spray.  Spread about 3/4 of one of the cans of enchilada sauce on the bottom of dish.

Combine the beans, chicken, onions, 1 c. cheese, and 1/2 c. sour cream in a large bowl; mix well.

Spoon about 1/2 c. of the mixture on each tortilla.  Roll up tightly from the bottom, folding the sides in. Place in dish.  Repeat with remaining tortillas.

Top with the remaining 1 1/4 cans of enchilada sauce, spreading to cover completely.  Bake the enchiladas 40-45 minutes or until bubbly and thoroughly heated.  Top with the remaining cheese during the last 3 minutes of baking.  Sprinkle with cilantro and serve each one with a dollop of sour cream.

Serves 8