Enchiladas Fáciles de Pollo y Judías Negras

Ingredientes

• 2 cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 2 1/2 cups shredded deli rotisserie chicken
• 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 1 cup canned black beans, drained, rinsed
• 2 cups shredded Mexican 4-cheese blend
• 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
• 2 tablespoons thinly sliced green onions
• 1 tablespoon chopped fresh cilantro leaves
• 1 container (7 oz) Old El Paso™ Crema Mexicana, if desired

Preparación

1. 1

   Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray. Spread 1/2 cup of the enchilada sauce evenly in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the taco seasoning mix, chiles, beans and 1 cup of the cheese.

2. 2

   Place tortillas on work surface. Spread 1/3 cup chicken mixture down center of each tortilla. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top enchiladas with remaining enchilada sauce and cheese.

3. 3

   Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Sprinkle green onions and cilantro on top. Top with sour cream.