Easy Chicken Enchiladas

EASY CHICKEN ENCHILADAS (from leftovers)

1 cup shredded cooked chicken meat

2 tablespoons dried onion flakes

1 can cream of chicken and mushroom soup

1/2 cup sour cream

1 can diced green chiles, drained

1 can black beans, drained and rinsed

1/2 cup yellow corn, cut from a cob or frozen

Salt and pepper to taste

5 or 6 corn tortillas

2 cups shredded Mexican-style cheese, or shredded cheddar

Butter for the casserole

Preheat oven to 375 degrees.

Butter a small ceramic casserole or baking dish. Set aside.

In a large bowl, combine the chicken, onion flakes, cream of chicken and mushroom soup, sour cream, diced green chiles, black beans and corn. Taste and adjust seasonings.

Place about 1/3 cup of filling on bottom of casserole. Cover with 1-1/2 corn tortillas. Spoon about half the remaining filling onto the tortilla. Sprinkle with 1/4 cup cheese. Top with one tortilla. Repeat layers. Top with 1-1/2 tortillas and smother with remaining cheese.

Bake for 30-45 minutes until bubbly and lightly browned.

Makes 2-3 servings.