chicken and black bean enchiladas

Here is a super yummy take on enchiladas that is great if you have to bring food to someone who has had a baby or is sick or anything.  It is nice because you can also freeze it and then just thaw it and cook it.  I like to make it and serve with corn and rice.  Try it one night it is super good.  My neighbor, Lisa, brought it to me when I had Cooper and now it is a favorite. 

Chicken and Black Bean Enchiladas (By Lisa Boberg)

Ingredients:
2 cups shredded cooked chicken
1 cup water
1 (15 oz) black bean, drained and rinsed
1 package dry enchilada seasoning mix
1 cup sour cream
8 (8 inch) flour tortillas
1 (10 oz)  can red enchilada sauce
8 oz (2 cups) cheddar cheese (shredded)
2 Tbsp. sliced green onion (optional)

Heat oven to 375 degrees.  In skillet stir together chicken, water, beans, and seasoning mix.  Cook over medium heat until mixture just comes to a boil, reduce heat to low.  Stir occasionally to blend flavors and cook 5-7 minutes.  Remove from heat, stir in 1/2 cup sour cream.  
To assemble:  Spread 1 Tbsp. enchilada sauce on each tortilla, place 1/3 cup chicken mixture in center and sprinkle with 1 Tbsp. cheese.  Roll tortilla up.  Place seams-side down in greased 13X9 inch. Baking pan.  Pour remaining sauce over enchiladas and cover, bake for 15 minutes.  Sprinkle with remaining cheese.  Bake uncovered for 3-5 minutes for cheese to melt.  
To serve:  Serve with remaining sour cream and sprinkle with green onions, if desired.  
Serves about 4-8 people