10-09 Enchiladas Gringas

I am surprised I didn't get this recipe on here sooner since we make it so often.

In hot skillet, heat up
1 c cooked chicken, chopped
1 can of black or red kidney or pinto beans, drained (or a combo of beans)
1 T or more taco seasoning
Stir until heated through and remove from heat.
Extra mix can be frozen and used later in burritos and tacos, etc.

To assemble:
Spread half of a flour tortilla with sour cream and
Spread a large spoonful of chicken mixture on the other half
Sprinkle with frozen corn and add
pico de gallo or another salsa or chiles or taco sauce on top of meat and corn.
Sprinkle all with shredded Mexi , Jack or sharp cheddar cheese, etc.
Roll tortilla up. Be sure some cheese is in that last part (it melts and keeps the roll together)
Place desired quantity of rolls (about 8 for this recipe) in a baking dish with sides.
At this point, they can be frozen until later. If you do this, thaw before the next step.
Pour enchilada (homemade or 1 can) sauce over the entire dish.
Sprinkle with a bit of cheese and cover.
Bake in 325 oven for about 30 minutes or about 15 in microwave.