Eat from the Pantry Challenge Recipe : Chicken Enchiladas

This is a quick recipe to whip up and also to freeze. I have taken what I like from other recipes and made this my style.

Chicken Enchiladas:
Chicken, cooked and cut into chunks
1/4 c. cream cheese (optional)
Cumin
Garlic
Enchilada sauce (We like red- El Pato)
1 can black beans, drained
Corn tortillas
Shredded cheddar cheese

Put cooked chicken in a frying pan and saute in a little oil. Add cumin and garlic to taste. Then add enchilada sauce, cream cheese, black beans and 1-2 cups shredded cheddar cheese. Cook until the cheeses are melted.

In a 9X13 pan put a layer of corn tortillas and chicken mixture. End with corn tortillas. Top with cheese. Put in the oven at 350 for 15-20 min until cheese is melted.

To freeze: make chicken mixture and freeze in plastic bags or containers. On baking day, thaw container and make layers in pan to cook. Easy, fast and yum!