Quick Chicken Enchiladas

• 2 cans (15 oz. each) black beans, undrained
• 1-1/2 Tbsp. fresh epazote leaves, chopped, divided
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 3 cups shredded cooked chicken, warmed Whole Foods 1 lb For $3.99 thru 02/09
• 12 corn tortillas (6 inch), warmed
• 1/2 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
• 4 oz. cooked Mexican chorizo, warmed
• 1/4 cup sliced red onions

1. Blend beans and half the epazote in blender until smooth; spoon into saucepan.
2. Cook on medium heat 8 min.
3. or until heated through, stirring occasionally.
4. Stir in sour cream.
5. Spoon 1/4 cup chicken down center of each tortilla; roll up.
6. Place, seam sides down, in single layer in serving dish.
7. Top with bean mixture, cheese, chorizo, remaining epazote and onions.

black beans, epazote, s, chicken, corn tortillas, four cheese, chorizo, red onions

Taken from www.kraftrecipes.com/recipes/quick-chicken-enchiladas-125152.aspx (may not work)