Black Bean Enchiladas- Freezer

Black Bean Enchiladas   

submitted by Brittany from www.www.thesisterscafe.com

printable version

Flour tortillas

shredded Colby Jack cheese

Sauce:

1 cup sour cream

1 can (10.5 oz) cream of chicken soup

1/2 cup shredded cheese (or more if desired…which I usually do!)

juice from canned tomatoes and chilies

Mix in separate bowl:

2 cups cooked chicken, cubed or shredded

1 can (14.5 oz) diced tomatoes and chilies, drained

1 can (15 oz) black beans, drained and rinsed

Spread a spoonful of sauce onto a flour tortilla. Top with chicken mixture and another spoonful or two of sauce. Roll up and line in 9×13 inch baking dish that has been lightly sprayed with cooking oil spray. Top enchiladas with rest of sauce and desired amount of cheese (I use about 1 1/2 cups). Bake at 350 degrees for 20 to 30 minutes.