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From the Kitchen of: Sue Hundere June 2019

(June 2021: Prefer this recipe made as enchiladas)  recipe in progress...

Begin prep in the morning... Drain chicken, Microwave frozen corn 1-2 min... To medium bowl, with a fork, break up chicken, add hot sauce & taco seasoning, coat well. With spatula, add green chiles, black beans & corn. (may add chopped raw onions to this step or wait to saute them just before meal prep). Refrigerate mixture till time to prep meal OR just proceed with meal prep...

Meal prep...

1) Gently, lightly cook the tortillas on medium-high heat until each side starts to crisp with little brown spots, 30-45 seconds-ish (careful not to burn). Stack & cover w/ napkin.

2) Saute onion slightly, then add to chicken mixture (if chicken mixture is cool, microwave to remove the chill)... make tacos.  

continue for enchiladas prep.... 

3) Heat sauce in small frying pan till heated through, stir.

4) Dip a tortilla into the sauce to coat both sides and, place into 10-13 inch long rectangle microwavable pan, fill tortilla with about 2 TBLS of chicken mix, sprinkle a little cheese & roll.  Repeat the process to finish all the tortillas & filling. Then pour remaining sauce evenly over the top of enchiladas, microwave 5-8 minutes-ish (until filling is warm/hot), sauce starts to bubble. Sprinkle with more cheese and serve.

Serve with fruit. :-)