Meredith's Chicken Enchiladas

3-4 chicken breasts, cooked and cubed or shredded
1 (10.5 oz) can cream of chicken soup
1 (10 oz) can green chili enchilada sauce
1 cup sour cream
1 (4 oz) can diced green chiles
1/4 tsp. cumin
1 (15 oz) can black beans, drained and rinsed well (or whatever kind of beans you like. White beans                    hide better if you have picky kids, like me)
1 1/2 cups grated cheese (I usually use a taco blend, but pepper jack would be good too.)
Flour tortillas (soft taco size)

In a small bowl, combine cream of chicken soup, sour cream, and 1/2 the can of enchilada sauce. Add half of this mixture to the cooked chicken. Set the rest aside for the topping. To the chicken, add the remainder of the enchilada sauce, green chiles, cumin, and beans. Mix and heat through. Soften tortillas by heating them individually on a frying pan. Spoon chicken mixture onto each tortilla and roll to close. Place rolled tortillas fold-side down into lightly greased 9 x13 baking dish (you will need two baking dishes). Top with remaining sour cream mixture, covering the enchiladas completely so the don't dry out and harden, and then the grated cheese. Bake at 350 for 15-20 minutes, or until the cheese is melted and heated through. Garnish with olives, tomatoes, green onions, salsa, avocado, or whatever. Serve with rice or salad.

Makes 10-12 enchiladas