This is one of the first recipes I learned to make. I have tweaked it over the years and have arrived at this loveliness. This meal freezes well too.
2 cups cooked shredded chicken
2 cups cooked rice
1 can black beans, rinsed
1 can corn
2-1/2 cups Salsa
1-1/2 cups shredded cheese, divided
1 small can enchilada sauce
10 - 12 flour tortillas
In a bowl combine chicken, rice, beans, corn, salsa and 1/2 cup shredded cheese.Scoop mixture into flour tortillas, roll up and place in greased 9x13 pan. Pour enchilada sauce over the top, spread to cover. Sprinkle remaining cheese over the top. Cover with foil and bake at 350 degrees for 30 min.*You can vary the spiciness by using mild, medium or hot salsa and enchilada sauce. You can half the recipe for a 9x9 pan. My husband cut his enchilada up and put it on top of his salad with chipotle cheddar dressing. See additional pictures below.
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