Progresso® Chicken Enchiladas

1 (9 ounce) pouch Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce

1 (4.5 ounce) can Old El Paso® chopped green chiles

2 cups diced deli rotisserie chicken

1 (15 ounce) can Progresso® black beans, drained, rinsed

2 cups shredded Monterey Jack cheese

½ cup sour cream

8 (8 inch) flour tortillas

1 teaspoon Chopped green onions

1 teaspoon Chopped tomatoes

Heat oven to 350°F. In small bowl, mix cooking sauce and chiles. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup sauce mixture in bottom of baking dish. In medium bowl, stir together chicken, black beans, 1 cup cheese, the sour cream and 1/2 cup sauce mixture.

Spoon about 1/2 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce mixture. Sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.

Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted.

Top with green onions and tomatoes.