Chicken, Black Bean and Sour Cream Enchiladas

Submitted by BusyLindsay

"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: 50mins
• Ingredients: 12
• Yields: 10 enchiladas
• Serves: 5

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.