Layered Chicken-Black Bean Enchiladas

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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

Directions

Notes

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Tips

Nutrition Information

Recipe Step Photos

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