Wednesday, February 27, 2008

If you thought they were good here's the recipe. This makes 36 enchiladas or three pans of 12 each--make one, freeze two..... Or four pans of 9... or 6 pans of 6..... you get the idea.

In one bowl mix:
6 cups cube cooked chicken (about 3 lbs.)
2 cans rinsed black beans
2 cans tomatoes with green chilies (drained but keep the juice)

In a second bowl mix:
Juice from the chili tomatoes
3 16 oz containers of sour cream2 cans cream of chicken soup
6 cups cheese (I like the fiesta blend)

*Lay out 36 8in. tortillas and portion out 1/4 cup of chicken black bean mixture on each one.
*Then top with a liberal tablespoon of cheesy cream mixture on each using only half and saving the other half for the top.
*Roll and line in a 9x13 pan or in a gallon freezer ziploc.
*Spread the remaining cheesy cream among the three pans or divide it into sandwich or quart size ziplocs to freeze flat.
*Top with two more cups of cheese each.
*Bake 350 for around 30 minutes. Just until bubbly.

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