Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    oil
     1/3  cup           chopped onion
   2      cups          shredded chicken
   1      can           stewed tomatoes
   1      can           black beans
     1/2  cup           salsa
   1      can           diced green chilies
   1      teaspoon      chili powder
                        salt and black pepper
   1      can           enchilada sauce
   8                    flour tortillas
     1/3  cup           sour cream
   1      cup           shredded monterey jack cheese

Preparation:

Preheat oven to 450. Saute onion in hot oil until softened. Add chicken, tomatoes, black beans, half the salsa, chilies, chili powder, salt and pepper to taste. Heat through. Keep warm over low heat. Cover bottom of 8" x 12" baking pan with half the enchilada sauce. Dampen each tortilla with water and heat on both sides in hot frying pan until soft. Place some of the chicken mixture on each tortilla and roll up. Place seam side down in baking dish. Repeat with all tortillas. Top with remaining enchilada sauce, remaining salsa, sour cream and grated cheese. Cover and bake until hot. About 15 minutes. Serve with green onions and more salsa if desired.