Enchilada Dinner

Tonight I tried my mano (hand) at black bean, chicken 'n' spinach enchiladas (aka "beaspinckenchiladas"). I went to the grocery store yesterday to load up on all of the goods: beans, enchilada sauce, diced green chilies, tortillas. And where would I find these items in the Portland grocery store? The "ethnic foods" aisle, of course. The choices were slim and the prices were high, but the meal came together nicely and was pretty tasty, if I may say so myself. That should satisfy my mexican food cravings... at least for now!

Beaspinchenchiladas
(a combined recipe from Southern Living and Emily Belf)

3 cups cooked chicken
1 (15oz) can black beans
1 (6oz) package frozen chopped spinach, thawed
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/3 cup chopped fresh cilantro
1/2 cup sour cream
1/2 cup salsa
1 small can chopped green chilies, drained
2 cups (8oz) shredded Monterrey Jack or Mexican blend cheese
8 (8-inch) flour tortillas
1 (16oz) can enchilada sauce

Stir together the first 11 ingredients and half (1 cup) of the cheese. Spoon mixture evenly in each tortilla and roll up! Arrange in a lightly greased 9 x 13 inch baking dish. Pour enchilada sauce over wrapped tortillas. Bake uncovered at 350 for 30-35 minutes or until golden brown. Top with remaining cheese and bake uncovered for 5 minutes. BUENO!