Layered Chicken-Black Bean Enchiladas

 

2

cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

2

tablespoons chopped fresh cilantro

1

can (15 oz) Progresso® black beans, drained, rinsed

1

can (4.5 oz) Old El Paso® chopped green chiles, undrained

1

can (10 oz) Old El Paso® enchilada sauce

8

corn tortillas (5 or 6 inch)

1 1/2

cups shredded Colby-Monterey Jack cheese blend (6 oz)

1

container (8 oz) sour cream

• 1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, cilantro, black beans and chiles.
• 2 Spread 2 tablespoons of the enchilada sauce in bottom of baking dish. Place 4 tortillas over sauce, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the remaining enchilada sauce and half of the sour cream randomly over cheese. Repeat with remaining tortillas, chicken mixture, 1/2 cup cheese, the enchilada sauce and sour cream.
• 3 Cover with foil. Bake 30 to 35 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.