Chicken, Black Bean And Sour Cream Enchiladas

• 1 cup light sour cream
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup chicken, cooked and chopped
• 2 cups light cheddar cheese, shredded
• 1 1/3 cups salsa, divided
• 1 teaspoon parsley or 1 teaspoon cilantro
• 1 teaspoon cumin
• 10 whole wheat tortillas, 6 inch size
• 1 cup lettuce, shredded (optional)
• 1/2 cup tomatoes, chopped (optional)
• light sour cream (optional)
• salsa (optional)

1. Mix 1 cup sour cream, chicken, black beans, 1 cup shredded cheese, 1/3 cup salsa, parsley, and cumin.
2. Spoon about 1/4 cup of the chicken mixture down each tortilla and roll up. Place in a 13x9 baking dish.
3. Top enchiladas with remaining 1 cup of salsa and cover. Bake at 350 for 30 minutes.
4. Sprinkle with remaining cheese. Bake 5 - 10 more minutes or until cheese is melted.
5. Serve with lettuce, tomato, salsa and sour cream.

light sour cream, black beans, chicken, cheddar cheese, salsa, parsley, cumin, whole wheat tortillas, tomatoes, light sour cream, salsa

Taken from www.food.com/recipe/chicken-black-bean-and-sour-cream-enchiladas-359619 (may not work)