Chicken Enchiladas (Jeanne Picket)

Every time we go to jeanne's house we come home with another great recipe.

4 chicken breasts, baked and shredded

(Bake at 350, 25 min.)

2 Tbs butter

1 onion diced

brown onion in butter and add:

1 16 oz. can crushed tomatoes

1 8 oz. can tomatoe sauce

1 tsp. cumin

1/2 tsp. oregano

1 Tbs. minced garlic

Divide sauce in half and in one half add:

shredded chicken

1 can black beans, rinsed

Other half add:

3/4 cup sour crean

1 can green chillies

1 Tbs. sugar

1/2 tsp each salt and pepper

In a 9x13 baking pan fill:

8 tortillas with chicken mixture and

2 cups monteray jack cheese and cheddar chesse, shredded

Top with remaining:

sauce and cheese

If you want to make a casserole: tear tortillas into strips and add both chicken mixture, remaining sauce and top with cheese.

Bake covered at 350 for 45 min. till hot. Serve with shredded lettuce and tomatoes. Serves 8