These enchiladas are delicious - a favorite meal around here and something I often make for company. If you don't like the canned enchilada sauce, a good salsa verde works well in place of it. You can adjust the ingredients to your liking (more spice, no onions, etc).
3 cups of chopped cooked chicken (I often use a rotisserie chicken)
1-2 cups shredded cheese (monterey jack, a mexican blend)
1 can black beans, rinsed and drained
1/2 c. sour cream
1 (4.5 oz) can chopped green chiles (or jalapenos if you want it spicier)
1/3 c. cilantro, chopped
1/3 c. green onions, thinly sliced
1/2 tsp ground cumin
8 (8 in.) flour or corn tortillas.
1 10 oz. can green enchilada sauce
Stir together all ingredients except tortillas and enchilada sauce. If you're using flour tortillas, you can spread a big spoonful of chicken mixture in the middle of each tortilla and roll up. If you're using corn, heat them in a hot skillet or in the microwave briefly until soft. Then, spread a spoonful of the chicken mixture in the middle and roll it up. Place tortillas, seam side down, in a 9x 13 pan lightly sprayed with cooking spray. Top with enchilada sauce and some of the cheese. Bake at 350 for 35-40 minutes or until golden brown.