Chicken and Black Bean Enchiladas

We like the additional flavor in these yummy enchiladas. And they are still great as leftovers (I've been happily eating them for about 3 days straight!)

Time: 1 1/2 to 2 hours

Yields: About 6 enchiladas, or one 9"x13" pan

Ingredients:

• 1 1/2 lbs. boneless, skinless chicken breasts, cooked and shredded
• 1 15 oz. can black beans (the recipe didn't call for this, but I didn't have enough chicken one time so supplemented it with black beans and decided we liked it better that way anyway! If you don't want the black beans, just add another 1/2 lb. chicken)
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream (I use low-fat)
• 1/4 teaspoon chili powder
• 1 tbsp. butter
• 1 small onion, chopped up
• 1 (4 ounce) can chopped green chilies, drained
• 2 1/2 tbsp. taco seasoning (equivalent of one 1.25 ounce packet)
• 1 bunch green onions, chopped, divided
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5-6 (12 inch) flour tortillas
• 3 cups cheddar cheese, shredded and divided
• 1 (10 oz) can enchilada sauce (I like the taste of green enchilada sauce best)
• Optional: 1 (6 ounce) can sliced black olives (We omit these)

Directions:

1. Combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a light bubble over low heat, stirring occasionally, then turn off the heat and cover to keep warm. You can do this step while cooking or shredding the chicken.
2. Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, black beans, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
3. Preheat the oven to 350. Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 baking dish.
4. Fill each tortilla with chicken mixture. Sprinkle cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
5. Pour enchilada sauce evenly over the enchiladas. Cover with remaining 1 1/2 cups of cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives (if using them) on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25-30 minutes.