Chicken and Black Bean Enchiladas

Okay, I have a new recipe for you. I made this for dinner last night, and it was delicious! It made two pans worth - one for last night (with enough extra for lunch today), and a pan for another evening soon. I love having frozen meals that I can pop from the freezer to the oven for a good dinner on a busy evening.

Chicken and Black Bean Enchiladas

2 cups chicken (cooked, deboned, diced. I just bought a package of chicken - already cooked and diced)

1 can black beans (drain and rinse)

1 can whole kernel corn (drain)

1 can mild tomatoes and jalopenos (Rotel)

2 cans enchilada sauce

several cups shredded cheese (I used a Mexican blend)

8 flour tortillas

Prepare a baking pan by spraying it with Pam. Preheat the over to 350.

Mix the chicken, beans, corn, Rotel and 2 cups shredded cheese together in a bowl. Take a tortillas and spoon some of the mixture in the middle and fold in the sides. Place the enchilada folded-side down in the pan. Prepare all the tortillas the same way.

Pour the enchilada sauce on top of the tortillas. Then sprinkle the remaining shredded cheese on top.

Cover with aluminum foil and bake for 35 minutes. Take the foil off the top for the last few minutes.

You can add sour cream or whatever topping you like. We ate them with nothing extra and a tossed salad on the side, and it was an absolutely scrumptious meal.

Besides being delicious, the best thing about this meal is how easy it is. I got home around 5:15 - and by 6:00 we were eating dinner. Just dump the ingredients in the bowl, mix, fill the tortillas and bake for awhile. Couldn’t be easier.