Layered Chicken-Black Bean Enchiladas Recipe

Name: Layered Chicken-Black Bean Enchiladas
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken) SAVE $; 2 tablespoons chopped fresh cilantro; 1 can (15 oz) Progresso™ black beans, drained, rinsed; 1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained; 1 can (10 oz) Old El Paso™ enchilada sauce; 8 corn tortillas (5 or 6 inch); 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz); 1 container (8 oz) sour cream

Ingredients

2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken) SAVE $
2 tablespoons chopped fresh cilantro
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1 can (10 oz) Old El Paso™ enchilada sauce
8 corn tortillas (5 or 6 inch)
1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)
1 container (8 oz) sour cream

PREP TIME 25m	COOK TIME 50m	TOTAL TIME 1h15m
YIELD 6 servings

Instructions

Heat oven to 375°F.
Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
In medium bowl, mix chicken, cilantro, black beans and chiles.
Spread 2 tablespoons of the enchilada sauce in bottom of baking dish.
Place 4 tortillas over sauce, overlapping as necessary.
Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese.
Spoon half of the remaining enchilada sauce and half of the sour cream randomly over cheese.
Repeat with remaining tortillas, chicken mixture, 1/2 cup cheese, the enchilada sauce and sour cream.
Cover with foil.
Bake 30 to 35 minutes or until hot.
Sprinkle with remaining 1/2 cup cheese.
Bake uncovered 5 minutes longer or until cheese is melted.
Let stand 10 minutes before serving.