Mild Chicken & Black Bean Enchiladas

This recipe came about when I saw black beans in my pantry and wanted to try something new. I meshed a few recipes together to use what I had, and after a few tries, this is what is the family pleaser. It is a mild mexican dish, so the next time I make it, I'm going to try adding some heat!

Mild Chicken & Black Bean Enchiladas
1 can cream of chicken soup
½ c. light sour cream
1 medium onion, chopped
1 garlic clove, minced
½ tsp. cumin
½ tsp. chili powder
garlic powder
onion powder
2-4 chicken breasts (OR 2-3 cups shredded rotisserie chicken)
¾ can black beans, drained and rinsed
1 c. cooked brown rice
2 tablespoons fresh cilantro, chopped
2 c. cheddar cheese
whole wheat tortillas
salt & pepper

1. Mix cream of chicken soup and sour cream together in bowl, put aside.
2. In a large nonstick pan, saute onions in 1 tablespoon olive oil for 3-5 minutes, until soft. Add garlic and saute for 1-2 minutes.
2. Meanwhile, cut up chicken into 1 inch cubes and season with salt, pepper, garlic powder and onion powder. Add chicken to pan and cook on med-high heat, stirring occasionally. When almost done, put cumin and chili powder in, and cook, stirring occasionally.

OR - shred meat from rotisserie chicken, place in pan with onions and garlic, add cumin, chili powder.

3. Add black beans, rice and 3 heaping tablespoons of soup mixture. Stir together. Stir in cilantro and 1 1/2 teaspoons salt.
4. In 9x13” pan, put a thin layer of soup mix on bottom of pan.
5. Layer the tortilla with cheese, chicken mix, cheese. Wrap up the tortilla and place in pan seam side down. Repeat with each tortilla.
6. Spread a thin layer of soup mix on each enchilada and sprinkle with cheese.
7. Cook in 350 oven, 15 minutes covered, 5-10 minutes uncovered until cheese is melted and bubbling.