Creamy Chicken Enchiladas

{Here is a recipe for super easy Creamy Chicken Enchiladas, that you can make for dinner this week and freeze for dinner next.}

Ingredients:

2 cups cooked chicken, shredded (again make it even easier and get a Rotisserie chicken)

1 can of black beans, drained (optional)

2 cups shredded cheddar

1 cup sour cream

12 flour tortillas

1 can enchilada sauce

Directions:

1. Mix together well 1 cup of the cheese, the sour cream and half the can of enchilada sauce.

2. Mix in your chicken (and beans if you choose to add them).

3. Stack your tortillas on a plate and microwave them for 20 seconds so they are pliable and easier to work with.

3. Assemble your enchiladas by spooning in the filling and folding. Place the seam side down in a sprayed 8 X 8 pan. (You can fit 6 snugly).

4. Pour on top remaining enchilada sauce and sprinkle with remaining cup of cheese.

5. Cook at 325 for 25 minutes or until cheese is melted and bubbly.

6. Repeat with the remaining 6 tortillas into a second 8 x 8 pan and cover with 2 layers of foil. The day you are ready to serve it, let defrost completely. Then cook as above.

Enjoy!

Recipe adapted via here.