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Ingredients

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 ½ cup sour cream 8 (8 inch) flour tortillas 1 teaspoon Chopped green onions 1 teaspoon Chopped tomatoes

Nutrition Info

854 calories carbohydrate: 73.7 g cholesterol: 112.9 mg fat: 41.1 g fiber: 8.6 g protein: 45 g saturatedFat: 19 g servingSize: - sodium: 1493.2 mg sugar: 0.4 g transFat: : - unsaturatedFat: : -

Heat oven to 350°F. In small bowl, mix cooking sauce and chiles. Spray bottom of 13x9-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.

4 servings

The cooking sauce is the secret for making these enchiladas super creamy and full of flavor.