Delicious Mexican dish that's so easy to make you can keep it on rotation in your weekly meal plan!
Preheat oven to 350°.
Spread 2 tablespoons of beans on each tortilla.
Combine soup and sour cream. Stir in chicken.
Spoon ⅓ to ½ cup down the center of each tortilla.
Top with 1-2 tablespoons of shredded cheese.
Roll up and place seam side down in a greased 9x13 inch baking pan.
Pour enchilada sauce over top. Sprinkle with remaining cheese.
Bake, uncovered at 350° for 35 minutes or until heated through.