Santa Fe Chicken Enchiladas

• 1 cup frozen cooked diced chicken breast, thawed
• 3 tablespoons chopped fresh cilantro, divided
• 1/4 teaspoon pepper
• 1 (15-ounce) can chunky chili-style tomato sauce (such as Hunt's Ready Sauce)
• 2 tablespoons water
• 4 (6-inch) corn tortillas
• 1 (15-ounce) can black beans, rinsed, drained, and divided
• 1/3 cup (1 1/3 ounces) shredded Monterey Jack cheese, divided
• Cooking spray
• 1/4 cup fat-free sour cream

1. Combine chicken, 2 tablespoons cilantro, and pepper in a small bowl; stir well.
2. Combine tomato sauce and water; pour into a plate. Set aside.
3. Microwave 2 tortillas, uncovered, at HIGH 10 seconds; dip each tortilla in sauce mixture. Spoon 1/4 cup chicken mixture down center of each tortilla; top each with 2 tablespoons black beans and 1 tablespoon cheese. Roll up tortillas, and place seam sides down in an 8-inch square baking dish coated with cooking spray. Repeat procedure with remaining 2 tortillas, sauce mixture, chicken mixture, black beans, and cheese.
4. Pour any remaining tomato sauce mixture over enchiladas; top with remaining black beans and remaining cheese. Bake, uncovered, at 375u0b0 for 20 minutes or just until bubbly. Sprinkle with remaining 1 tablespoon cilantro. Serve with sour cream.

chicken breast, fresh cilantro, pepper, chunky chilistyle, water, corn tortillas, black beans, shredded monterey jack cheese, cooking spray, sour cream

Taken from www.myrecipes.com/recipe/santa-fe-chicken-enchiladas (may not work)