Black Bean-Chicken-Spinach Enchiladas

Ingredients

• 15 ounce black beans rinsed drained canned
• 1 teaspoon chili powder 
• 1 cup meat from a rotisserie chicken cooked chopped
• 1 teaspoon creole seasoning 
• 8 8-inch flour tortillas ()
• 0.5 teaspoon garlic powder 
• 0.5 teaspoon ground cumin 
• 2 tablespoons juice of lime fresh
• 12 ounce block monterey jack cheese shredded divided
• 0.5 teaspoon onion powder 
• 8 ounce cup heavy whipping cream sour

Equipment

• bowl
• oven

Directions

1. Combine first 8 ingredients in a medium bowl; set aside.
2. Stir together Spinach Madeleine and sour cream until blended.
3. Spoon about 1/2 cup black bean mixture down center of each tortilla. Top each with 1/3 cup Spinach Madeleine mixture, and sprinkle with 3 tablespoons cheese.
4. Roll up, and place, seam sides down, in 2 lightly greased 11- x 7-inch baking dishes.
5. Sprinkle remaining cheese evenly over tops.
6. Bake, covered, at 350 for 25 minutes. Uncover and bake 5 to 10 more minutes or until cheese is melted.