Quick Chicken Enchiladas

1. 1

   Blend beans and half the epazote in blender until smooth; spoon into saucepan.

2. 2

   Cook on medium heat 8 min.

3. 3

   or until heated through, stirring occasionally.

4. 4

   Stir in sour cream.

5. 5

   Spoon 1/4 cup chicken down center of each tortilla; roll up.

6. 6

   Place, seam sides down, in single layer in serving dish.

7. 7

   Top with bean mixture, cheese, chorizo, remaining epazote and onions.

No additional tips available.