Layered Chicken-Black Bean Enchiladas

Name: Layered Chicken-Black Bean Enchiladas
Yield: 1
Ingredients: 2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken); 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

Layered Chicken-Black Bean Enchiladas was pinched from <a href="http://www.bettycrocker.com/recipes/layered-chicken-black-bean-enchiladas/4d7a1d73-8b6d-4200-89b5-d1dfcadb6da0?nicam4=SocialMedia" target="_blank">www.bettycrocker.com.</a>

"Luscious layers of tortillas, chicken, cheese and sauce create a mouthwatering Mexican main course...."

INGREDIENTS

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2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

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2 tablespoons chopped fresh cilantro

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1 can (15 oz) Progresso® black beans, drained, rinsed

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1 can (4.5 oz) Old El Paso® chopped green chiles, undrained

•

1 can (10 oz) Old El Paso® enchilada sauce

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8 corn tortillas (5 or 6 inch)

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1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)

•

1 container (8 oz) sour cream

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