- 1 (9 ounce) pouch Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
- 1 (4.5 ounce) can Old El Paso® chopped green chiles
- 2 cups diced deli rotisserie chicken
- 1 (15 ounce) can Progresso® black beans, drained, rinsed
- 2 cups shredded Monterey Jack cheese
- 1/2 cup sour cream
- 8 (8 inch) flour tortillas
- Garnishes, if desired:
- Chopped green onions (optional)
- Chopped tomatoes (optional)
- Heat oven to 350°F. In small bowl, mix cooking sauce and chiles. Spray bottom of 13×9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup sauce mixture in bottom of baking dish. In medium bowl, stir together chicken, black beans, 1 cup cheese, the sour cream and 1/2 cup sauce mixture.
- Spoon about 1/2 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce mixture. Sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
- Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted.
- Top with green onions and tomatoes.