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

Sour Cream Chicken Enchiladas

2 cans cream of chicken or cream of mushroom soup
1 small carton sour cream
1 can green chiles
shredded chicken
cheddar cheese, shredded
1 dz. tortillas

Mix soup, sour cream, and green chiles together in large bowl.  Lay tortilla on dinner plate.  Place some of the creamed mixture in a line down the tortilla - off to one side of center.  Sprinkle chicken and cheese on top of cream mixture.  Roll tortilla close starting with the side containing the cream, chicken, and cheese.  Do not fold the ends in.  Once all 12 tortillas have been rolled and placed in a 9X13 inch pan, use remaining cream mixture and spread over the tortillas, covering them from view.  Sprinkle remaining cheddar cheese on top.  Place in 350 F oven and bake until warmed-through - about 30 minutes.

Can be frozen but will need longer to warm through.