Sour Cream Chicken Enchiladas

*adapted from two recipes and my own tastes and you can add what you like!!

1-2 chicken breasts cooked, shredded or chopped (I often use half a breast to cut down on our meat consumption, it still works really well)

1 can Healthy Request Cream of Chicken Soup

1/4-1/2 cup chopped onion

1 (8 oz) tub of light sour cream

1 can (small) of chillies

1 can green enchilada sauce (mild)

1/2 - 1 cup black beans (if you like black beans use a whole can)

2-3 Tbs. chopped cilantro

1-2 cups grated Mexican mix cheese (or cheddar)

8-10 Flour Tortillas

-the amounts in the recipe are very flexible, you can use more or less of pretty much everything

1. Mix chicken, soup, onion, sour cream, chillies, black beans, cilantro and about 1/3 of the cheese in a bowl.

2. Spoon onto tortillas and roll tortillas. Place in small baking ban that has been sprayed with cooking spray. This recipe is too small for a 9x13 unless you double it but it is too big for an 8x8 unless you make gigantic enchiladas. I used a pan in between those sizes before - now I have to double it!

3. After you have finished making the enchiladas, pour the can of enchilada sauce into the same bowl and pick up some of the yummy stuff left in the bowl. Mix in the rest of the cheese (you can add a little more cilantro too if you want). Pour and spread the mixture evenly over the enchiladas.

4. Cook for around 30 minutes at 350 degrees. Topping ideas - salsa, avocado, lettuce, tomatoes