Chicken Enchiladas

Course : Chicken
Serves: 4
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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
1 teaspoon salt and black pepper
1 can enchilada sauce
8 tortillas flour tortillas
1/3 cup sour cream
1 cup shredded monterey jack cheese

Preparation / Directions:

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.

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