Black Bean Chicken Enchiladas

Sauce:

1 c sour cream

1 can (10.5 oz) cream of chicken soup

1/2 c pepperjack cheese, shredded

juice from canned tomatoes and chilies

Mix in separate bowl:

2 c cooked chicken, shredded

1 can (14.5 oz) diced tomatoes, drained

1 can (14.5 oz) chilies, drained

1 can (15 oz) black beans, drained and rinsed

Spread a spoonful of sauce on bottom of pan, fill tortilla (I use corn) and roll up. then place in pan. Once all enchiladas are in pan top with remaining sauce and desired amount of cheese.