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 9x13 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.
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