Easy Chicken and Black Bean Enchiladas

There's nothing "routine" about this enchilada recipe. With flavors that make your family go Mmmm and just 20 minutes of prep time, these Easy Chicken and Black Bean Enchiladas make getting a hearty meal on the table a breeze. Amp up the flavor with zesty Old El Paso™ Mild Red Enchilada Sauce, mild chiles and Old El Paso™ Crema Mexicana sour cream. These chicken and black bean enchiladas are ready to serve in only 50 minutes. There's so much to love about these enchiladas you'll be serving up bold flavor every week.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Heat 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. 2Place 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. 3Bake 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.