Chicken Enchiladas

1 1/2 cup cooked chicken, chopped

1 can black beans, drained

2 cups shredded cheddar cheese or monterey jack cheese


2 cups sour cream

Flour tortillas

1 large can enchilada sauce

Mix together chicken, beans, 1 cup of the cheese, and 1 cup of the sour cream. Spoon into tortillas (about 8) and roll up.

Mix enchilada sauce, and remaining 1 cup of sour cream together and spoon over filled tortillas. Top with remaining 1 cup of cheese.

Garnish with jalapeno slices or black olives.


Bake at 350 for about 25 minutes, or until bubbly.

Variation: You can substitute plain yogurt for the sour cream.