Spicy Black Bean & Chicken Enchiladas

• 1 cup chopped cooked chicken
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 2 (15 ounce) cans black beans, drained
• 1 cup sour cream
• 1 1 cup picante sauce or 1 cup salsa
• 8 (8 inch) flour tortillas
• 1 cup cheddar cheese, finely shredded
• 2 tablespoons sliced green onions

1. Heat oven to 375u0b0F Combine chicken, chili powder and cumin in 10-inch skillet; stir in beans. Cook over medium-high heat, stirring occasionally, until mixture is heated through (2 to 3 minutes). Remove from heat; stir in 1/2 cup sour cream.
2. To assemble each enchilada, spread 1 tablespoon enchilada sauce on tortilla. Place 1/2 cup bean mixture in center of tortilla; sprinkle with 1 tablespoon cheese. Roll up tortilla; place into greased 13x9-inch baking dish, seam-side down. Repeat with remaining tortillas. Pour remaining enchilada sauce over enchiladas. Cover with aluminum foil.
3. Bake for 15 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking, uncovered, for 3 to 5 minutes or until cheese is melted.
4. To serve, top each enchilada with dollop of remaining sour cream; sprinkle with green onions. Serve with chopped tomato and shredded lettuce, if desired.

chicken, chili powder, ground cumin, black beans, sour cream, picante sauce, flour tortillas, cheddar cheese, green onions

Taken from www.food.com/recipe/spicy-black-bean-chicken-enchiladas-366123 (may not work)