These amazing enchiladas are quick, easy and are made with pantry ingredients.  Throw all the ingredients in a bowl, fill tortillas, bake and enjoy.  It makes enough for an army.  Often I make one pan and freeze the other.  Just freeze with plastic wrap and tin foil.  Defrost overnight and bake according to directions.

Ingredients:

• 2-3 cups cooked shredded chicken
• 1/2 cup sour cream
• 1 can cream of chicken soup
• 1 can black beans rinsed and drained
• 1 small can chopped olives
• 1 can diced tomatoes, drained
• 2 cups grated cheddar, mozzarella or Monterey jack cheese (plus extra for the top)
• 1 large can of Las Palmas mild green chile enchilada sauce
• 12-14 flour tortillas

Directions:

Preheat oven to 350. Combine chicken, sour cream, soup, black beans, olives, tomatoes and cheese all in a big bowl.

Spray 2 9×13 pans with cooking spray.  Pour a little sauce on the bottom of the pans.

Place about 1/4 -1/3 cup of filling in the middle of the tortilla, roll up and place in the pan.  Repeat until done. Pour remaining sauce over both pans and sprinkle with cheese.

Bake in oven for 30 minutes.  Until heated through and cheese has melted. Let stand 10 minutes and serve.

Recipe from Newell Family Kitchen