Easy Cheesy Spicy Enchiladas

• 2 boneless skinless chicken breasts, cubed
• salt & pepper
• 1 -2 dash cayenne pepper
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 1 (10 ounce) can Rotel tomatoes & chilies
• 0.5 (15 ounce) can black beans, drained
• 14 cup sour cream
• 1 12 cups shredded sharp cheddar cheese
• 6 (10 inch) flour tortillas

1. Preheat the oven to 350 degrees.
2. Spray a frying pan with cooking spray then add the chicken.
3. Sprinkle with salt & pepper & with a dash or two of cayenne.
4. Cook until no longer pink.
5. Meanwhile, drain half of the juice from the Rotel tomatoes then blend them in a food processor.
6. Mix the cheddar soup & tomatoes together in a bowl.
7. Set aside 1 cup of the mixture to be used on top of the enchiladas.
8. Stir the sour cream, black beans, chicken, & 1 cup of cheese in with the tomato mixture.
9. Spoon 3 heaping tablespoons of the mixture into each tortilla then toll up.
10. Lay each tortilla seam down in a 9x13 pan.
11. Spread the remaining tomato mixture on top of the tortillas then sprinkle with 1/2 cup of shredded cheese.
12. Cook in the oven for 20 minutes or until the middles are warm.
13. Serve hot.

chicken breasts, salt, cayenne pepper, cheddar cheese, tomatoes, black beans, sour cream, cheddar cheese, flour tortillas

Taken from www.food.com/recipe/easy-cheesy-spicy-enchiladas-344625 (may not work)