cheesy chicken enchiladas

How To Make cheesy chicken enchiladas

• Step 1
  Heat oven to 350 degrees. Pour taco sauce in bottom of large baking pan.
• Step 2
  Shred 2 fully cooked chicken breasts (I cook in crockpot & then shred w/ 2 forks). Or simply shred a rotissiere chicken, if in hurry.
• Step 3
  Mix 1 pack taco seasoning w/ 1 cup of water & mix into chicken well.
• Step 4
  Prepare tortillas as package directs. I didn't even heat my first or anything, and they were great.
• Step 5
  Make sure black beans & tomatoes are vell well drained. Stir & squeeze out excess moisture. Now, make a little assembly line to fill tortillas.
• Step 6
  Fill each tortilla w/ seasoned chicken, beans & tomatoes, and cheese. Make a pocket & roll up, making sure it is nice & tight. Place in pan and continue filling & rolling.
• Step 7
  Sprinkle with more cheese. Cover very loosely w/ alumninum foil & bake for 30 mins. Remove foil & bake another 10 mins, or until the cheese is melted to your liking.
• Step 8
  Top with sour cream, guacamole, salsa, and shredded lettuce. I served w/ yellow rice and some fresh cilantro. You can always add corn to the filling recipe too.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!