• In a large mixing bowl add in 3 cups of chopped rotisserie chicken, 1 cup frozen corn, 1 cup spicy black beans raised and drained, 3 tbsp of taco seasoning and 1 cup shredded cheese. Toss with a spoon to combine.
• Now in another large mixing bowl add in 2 cups of green enchilada sauce and 1 cup sour cream or greek yogurt. Whisk until throughly combined. Then add 1/2 cup of the sauce in the large mixing bowl toss to coat.
• Then spray 2 9X13 baking dishes with olive oil spray. Add 1/2 cup of enchilada sauce on the bottom of the baking dishes. Then you will start rolling your enchiladas. Add 1 1/2 tbsp rotisserie chicken mixture to the long side of the tortilla and tightly roll your tortilla to the other side (roll tightly) then place into the baking dish all the way to the far side. Then you will continue to repeat, nestling each rolled enchilada tortilla up next to one another till the baking dish is full all the way.
• In the 9X13 dish 8-9 tortillas usually fit, so make note based on the tortillas you use or the dish you decide to use.
• Then distribute the rest of the enchilada sauce mixture over the tops of the enchilada dishes. Take a spatula and spread it evenly on top. Sprinkle with as much cheese as you prefer ( I normally do 1 1/2 cup for each baking dish)

Baking Directions:

• Bake at 350 degrees for 20 minutes covered with aluminum foil. 10 minutes with aluminum foil off and then 5 minutes on high broil until bubbling golden brown.

Freezing Directions:

• Freeze with aluminum foil over it. Take out of freezer day before you want to eat it. Then bake at 400 degrees for 20 minutes covered with aluminum foil. 10 minutes with aluminum foil off and then 5 minutes on high broil until bubbling golden brown