Easy Chicken Enchiladas - a weeknight enchilada casserole that is quick to prep, perfect to freeze, and the whole family will love.
- 3-4 Cups Cooked , Shredded Chicken Rotisserie or Leftovers
- 1 Large Can Enchilada Sauce
- 2-3 Cups Shredded Cheese
- 1 Can Black Beans drained
- 1 Can Green Chilies
- 1 Pack Flour Tortillas
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Preheat your oven to 350° and line your large baking pan with aluminum foil (optional)
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Combine your cooked, shredded chicken, half of the shredded cheese, drained beans, green chilies, and about 1/3 of the enchilada sauce in a large mixing bowl
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Put the chicken enchilada mixture into the flour tortillas and roll up
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*** If you want to freeze to make later, STOP HERE. Cover and freeze. Resume the rest of the instructions when you are ready to bake***
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When you have rolled up all of the enchiladas, top with more of the cheese
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Then top with the rest of the enchilada sauce and cheese.
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Bake uncovered for 30 minutes. ***If baking from frozen, add an extra 10-15 minutes to the cook time***
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When done, serve with your favorite toppings, like sour cream and avocado, and enjoy!
