Ingredients

The following ingredients have 8 Servings
  • two 10 ounce cans mild red enchilada sauce
  • 12 white corn tortillas (taco size)
  • 4 cups shredded cheddar cheese (divided)
  • 2 cups cooked shredded chicken
  • 1 cup cooked black beans (drained and rinsed)
  • 1 cup fresh cilantro (chopped, optional)
  • 1 cup sour cream (optional)

Instruction

  • Spoon enchilada sauce into bottom of 9×13 inch disposable tin baking dish. Should be enough sauce that covers the bottom evenly.
  • Warm tortillas in microwave until softened and hot. Layer each tortilla with cheese, chicken and black beans. Be sure to not overfill tortillas. Carefully roll tortillas with filling and place seam side down into baking dish. Continue filling tortillas to fill pan. Pour remaining enchilada sauce over tortillas and top with shredded cheese. Cover tightly with press and seal or foil. Label with title of recipe and date prepared. Freeze until ready to serve, up to 3 months.
  • When ready to serve, thaw then bake at 350 degrees F. for 30 minutes, until hot. Serve warm and top with chopped fresh cilantro and sour cream if desired.