Chicken and Black Bean Enchiladas

Filling 4 oz. light cream cheese 1 teaspoon chicken bouillon granules 1 teaspoon cumin 3 tablespoons light sour cream 1 1/2 cups cilantro leaves, washed and dried 1 1/2 cups leftover cooked chicken 2/3 cup shredded light cheddar or light Monterrey jack cheese, or a blend of the two 1 can black beans, drained and rinsed Enchiladas 8 - 6 inch corn tortillas 1 - 10 oz. can green chili enchilada sauce 1 1/3 cups shredded light cheddar or light Monterrey jack cheese, or a blend of the two 1/2 cup sour cream for garnish, if desired

Microwave cream cheese in large non-metal bowl for 30-60 seconds at 70% power to soften. Add chicken bouillon granules, cumin and sour cream and stir to blend. Process cilantro leaves in food processor for 5 to 10 seconds to chop, reserving several leaves for garnish. Add chopped cilantro to cream cheese mixture. Add chicken to food processor bowl and process for 5 to 10 seconds to shred chicken (there is no need to clean bowl between processing