Cheesy Chicken and Bean Enchiladas

 
It was a last minute thing to use up some leftover ingredients.  And wow I am posting it because I want to make it again.  It may seem like nothing special but when my husband says something like this is your best ever I have to write it down.  If you have leftover chicken, this recipe is a snap to put together- five minutes- baking time 40 minutes. If I wasn't watching calories I would have added a lot more cheese but I have to say

Cheesy Chicken and Bean Enchilada's

filling:
1/4 cup sour cream
6 ounces mozzarella, shredded
4 green onions chopped
15 ounces shredded chicken
1 1/2 teaspoons cumin
1 1/2 teaspoons chili powder
1 teaspoon Lowry's salt
1 teaspoon oregano
1/2 cup beans (I used some black chick peas)
1/4 cup of bean liquor (cooking liquid of the beans)

enchilada sauce:
1 can tomato paste
1 1/2 cups water
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder

8 inch flour tortillas

Combine all the ingredients for the filling in a bowl.  Set aside.

Mix enchilada sauce, adding water to the consistency you like.  Pour half of the sauce into a 9 x 13 baking pan.

Scoop out a packed 1/2 cup of filling and roll up in the tortilla.  Place the rolled tortilla in the 9 x 13, seam side down.  Repeat process 8 times. Pour the remainder of the sauce on top of rolled tortillas, spreading it out so that it covers them.  Sprinkle about 2 tablespoon of mozzarella over top.

Calories per serving according to my rough calculations.  I did not use "light" anything.  The mozzarella was part skim. The tortillas I used were 150 calories a piece.  It works out to 330C per enchilada.