Chicken, Black Bean and Sour Cream Enchiladas

Lots of enchilada recipes here on Zaar, but I didn't see this one. This recipe was based from a recipe I found in a Kraft cookbook, since I didn't have enough of all the ingredients called for in the recipe I improvised and came up with this. Quick, easy and yummy!

• Ready In: 50 mins
• Serves: 5
• Yields: 10 enchiladas

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)

Directions

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