CHICKEN ENCHILADAS

2 cups of cooked chicken

2 cup of shredded cheese (dividd)

1 large can of enchilada sauce (divided)

1 package of 20 tortillas (corn or flour)

1 can drained black beans (optional)

1 can drained corn (optional)

Cooking Directions:

* Mix 1 cup of shredded cheese with 2 cups of cooked chicken and half a can of enchilada sauce. Add beans & corn, if desired. 

* Warm up tortillas in the microwave oven for 30 seconds, with paper towel laid on top. 

* Flip over and warm up for another 30 seconds (warm tortillas are easier to roll). 

* Coat bottom of 9x13 pan with a little enchilada sauce

* Take a tortilla, fill with chicken enchilada mixture, and roll. Place in prepared pan. Repeat until pan is full

with base coat of enchilada sauce. Repeat until pan is full. 

* Cover tortilla rolls with rest of enchilada sauce. 

* Sprinkle with shredded cheese. 

Freezing Directions:

* Cover pan in plastic wrap and foil. Freeze for up to 3 months.

Reheating Directions:

* Thaw overnight in fridge

* Bake at 350 degree oven for 25-35 minutes, remove foil for last 10 minutes.
* Enchiladas are done when cheese is melted and sauce is bubbly.  

* Serves 8-10