Layered Chicken-Black Bean Enchiladas

• 2 c. chopped cooked chicken
• 2 Tbsp. chopped fresh cilantro
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (4.5 oz.) can chopped green chiles
• 1 (10 oz.) can enchilada sauce
• 8 (6-inch) corn tortillas
• 1 1/2 c. Colby-Jack cheese, shredded
• 8 oz. sour cream

1. Heat oven to 375u0b0. Spray 2-quart glass baking dish with nonstick cooking spray. In medium bowl, combine chicken, cilantro, black beans and chiles; mix well. Spoon 2 tablespoons enchilada sauce in bottom of
2. baking dish. Place 4 tortillas over sauce. Spoon half chicken mixture over tortillas; sprinkle with 1/2 cup cheese. Spoon 1/2 sauce and 1/2 sour cream randomly over cheese. Repeat layers; cover with foil. Bake 30 to 35 minutes. Uncover; sprinkle remaining cheese on top and bake 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

chicken, fresh cilantro, black beans, green chiles, enchilada sauce, corn tortillas, colbyjack cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83415 (may not work)