Creamy Black Bean Enchiladas

• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 8 ounces low-fat sour cream
• 1 cup picante sauce (I use Pace medium)
• 3 teaspoons chili powder
• 2 (15 ounce) cans black beans, drained
• 1 cup shredded cheddar cheese
• 8 flour tortillas
• 2 medium tomatoes, chopped
• 2 green onions, sliced thinly

1. Combine soup, sour cream, picante sauce, and chili powder.
2. In a separate bowl, mix beans, cheese, and 1 cup of sauce mixture.
3. Divide bean mixture into tortillas.
4. Roll with seam down in a 9x13 pan.
5. Pour remaining sauce over top of enchiladas.
6. Cover and bake at 350 for 40 minutes.
7. (I like to remove cover for last 10 minutes of bake time so that it gets a little crispy.) After baking, top with green onion and tomato.

condensed cream, lowfat sour cream, picante sauce, chili powder, black beans, cheddar cheese, flour tortillas, tomatoes, green onions

Taken from www.food.com/recipe/creamy-black-bean-enchiladas-68846 (may not work)