Chicken Ranch Enchiladas

Ingredients:

1 lb. Sour Cream
1 can Black or Pinto Beans
Dry Ranch Mix Packet
1 can Cream of Chicken Soup
2 cups Shredded Cheese
Fresh Herbs for your chicken (or dry, if you prefer)
1 lb cooked and seasoned Chicken

Prep: Preheat oven to 350 degrees.
Combine soup, sour cream, and dry ranch in a bowl, then mix.
Take 3/4 cup of soup mixture and slather the whole bottom of a 9x13 casserole dish. This thin layer will help the enchiladas from sticking to the bottom of the dish.
In a medium bowl, mix beans, chicken, and cheese together.
In each tortilla, layer soup mix and chicken mixture.
Roll up and place in a casserole dish.
Top with remaining soup mixture and sprinkle with remaining cheese.
Bake for 20 minutes or until hot and bubbly and cheese is melted.