Progresso® Chicken Enchiladas

• 1 (9 ounce) pouch ProgressoTM Recipe StartersTM creamy roasted garlic with chicken stock cooking sauce
• 1 (4.5 ounce) can Old El Paso(R) chopped green chiles
• 2 cups diced deli rotisserie chicken
• 1 (15 ounce) can Progresso(R) black beans, drained, rinsed
• 2 cups shredded Monterey Jack cheese
• 1/2 cup sour cream
• 8 (8 inch) flour tortillas
• Garnishes, if desired:
• Chopped green onions (optional)
• Chopped tomatoes (optional)

1. Heat oven to 350u0b0F. In small bowl, mix cooking sauce and chiles. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup sauce mixture in bottom of baking dish. In medium bowl, stir together chicken, black beans, 1 cup cheese, the sour cream and 1/2 cup sauce mixture.
2. Spoon about 1/2 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce mixture. Sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3. Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted.
4. Top with green onions and tomatoes.

starters, green chiles, deli rotisserie chicken, progressouae black beans, shredded monterey, sour cream, flour tortillas, green onions, tomatoes

Taken from www.allrecipes.com/recipe/228694/progresso-chicken-enchiladas/ (may not work)