Black Bean Enchiladas

First of all I have to say HAPPY BIRTHDAY to my wonderful husband Eric! This is a big one for him... 30 years old!! I told him the 30's are the best and to stop complaining! :) I'm a year older (and wiser, of course) so I know what I'm talking about! I have a great surprise weekend planned for him though... which I would love to tell you about but this could be the one time he reads my cooking blog so I better not! (He is definitely not a man comfortable in the kitchen!) But to start his birthday week off right, I'm going to be making him a delicious dinner of steak with garlic rub, carmelized onions, herb roasted potatoes, parmesan cauliflower, sauteed mushrooms and a salad for good measure. Then we are going to splurge on a fantastic homemade cheesecake with raspberry sauce! Since I knew all you food lovers would appreciate my menu planning, I thought I'd share my plans with you. Wish me luck! Now on to today's recipe.....

For chicken enchiladas, I have to admit that I am definitely partial to the Honey Lime Enchiladas, however, this recipe comes in at second place. These black bean enchiladas are a refreshing change from your basic chicken enchiladas. I love the beans and tomatoes in them but they still have the familiar creaminess of your tried and true recipe that I know you are all skeptical to put aside! :) My good friend Lynnette introduced me to this recipe shortly after I was married so it has been put to the test for years... and come out a keeper over and over! Hope you enjoy! (Please forgive the not-so-great pictures lately...most of my cute dishes are packed for moving!)

Black Bean Enchiladas

submitted by Brittany from www.www.thesisterscafe.com

printable version

Flour tortillas

shredded Colby Jack cheese

Sauce:

1 cup sour cream

1 can (10.5 oz) cream of chicken soup

1/2 cup shredded cheese (or more if desired...which I usually do!)

juice from canned tomatoes and chilies

Mix in separate bowl:

2 cups cooked chicken, cubed or shredded

1 can (14.5 oz) diced tomatoes and chilies, drained

1 can (15 oz) black beans, drained and rinsed

Spread a spoonful of sauce onto a flour tortilla. Top with chicken mixture and another spoonful or two of sauce. Roll up and line in 9x13 inch baking dish that has been lightly sprayed with cooking oil spray. Top enchiladas with rest of sauce and desired amount of cheese (I use about 1 1/2 cups). Bake at 350 degrees for 20 to 30 minutes.